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Grands Tuna Melts

Contributed by: NAPSA

Your Original Recipe Could Win $1 Million

(NAPSA) - One hundred home cooks will compete for $1 million-and you could be among them. The 41st Pillsbury Bake-Off Contest is now open for entries.
Grands Tuna Melts
Entry deadline is March 10, 2004, so start creating your recipe today.

The finals will be held in Hollywood, Calif., June 26-29, 2004. Changes to this contest include new additions for eligible products, recipe categories, sponsors and prizes. For more details and online entry, visit www.pillsbury.com/bakeoff. Entry forms are also available by sending your name and address to Pillsbury Bake-Off Entry Form Request, P.O. Box 7200, Melville, NY 11775-7200.

This recipe earned Michele Converse Baerns, Knoxville, Tenn., a trip to the 39th contest. The classic sandwich with a warm, flaky biscuit crust is a recipe example that fits the Dinner Made Easy category.

Ingredients:

  • 2 (6-oz.) cans water-packed tuna, well drained
  • 1/3 cup chopped onion
  • 1/3 cup mayonnaise
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (16.3-oz.) can Pillsbury Grands! Refrigerated Original or Buttermilk Flaky Layers Biscuits
  • 4 oz. (1 cup) shredded Cheddar cheese
  • Sour cream, if desired
  • Chopped tomato, if desired
  • Shredded lettuce, if desired

Directions:

Heat oven to 350 F. Grease cookie sheet. In medium bowl, combine tuna, onion, mayonnaise, salt and pepper; mix well.

Separate dough into 8 biscuits. Place 4 biscuits on greased cookie sheet; press or roll each to form 5-inch rounds. Spoon tuna mixture in center of biscuits. Top each with cheese. Press or roll remaining 4 biscuits to form 5-inch rounds. Place over filling; press edges to seal.

Bake at 350 F. for 15 to 20 minutes or until golden brown. Cut each sandwich in half. Top each with sour cream, tomato and lettuce.

Prep Time: 15 minutes - Ready in 35 minutes

Serving Size: Makes 8 Sandwiches


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