Crunchy Tuna Melt Pockets
These Crunchy Tuna Melt Pockets offer an enticing twist on the classic tuna melt, with a creamy tuna mixture enveloped in flaky biscuits and a crispy potato chip coating. Perfect for a hearty lunch or a satisfying snack, these golden brown sandwiches meld savory, cheesy, and tangy flavors into a convenient, handheld delight.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Tuna
2 cans (6 ounces each) (drained, flaked)
Lemon Pepper Seasoning
1/8 teaspoon (none)
Sliced Ripe Olives
1/3 cup (drained)
Mayonnaise
1/3 cup (none)
Shredded Monterey Jack or Cheddar Cheese
2 ounces (1/2 cup) (none)
Refrigerated Buttermilk Flaky Biscuits
1 can (12 ounces) (Grands type)
Egg
1 (beaten)
Crushed Potato Chips
1 cup (none)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a medium-sized mixing bowl, combine the drained and flaked tuna, lemon pepper seasoning, sliced olives, mayonnaise, and shredded cheese. Stir until all ingredients are well incorporated.
3
Separate the refrigerated biscuit dough into 10 individual biscuits.
4
On a lightly floured surface, use a rolling pin or your hands to flatten each biscuit into a 5-inch circle.
5
Place approximately 1/4 cup of the tuna mixture in the center of each dough circle.
6
Carefully fold each circle in half over the filling, creating a semi-circle. Press the edges firmly with a fork to seal them, ensuring no filling escapes during baking.
7
Brush both sides of each filled pocket with the beaten egg or milk to ensure a crisp and golden finish.
8
Gently press each brushed pocket into the crushed potato chips, covering both sides.
9
Arrange the coated pockets on an ungreased baking sheet.
10
Using a sharp knife, cut two or three 1/2-inch slits on the top of each pocket to allow steam to escape during baking.
11
Bake in the preheated oven for 18 to 24 minutes, or until the pockets achieve a deep golden brown hue.
12
To reheat, wrap the pockets loosely in foil and place them in a 350°F (175°C) oven for 10 to 15 minutes, or until thoroughly warmed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crunchy Tuna Melt Pockets?
Crunchy Tuna Melt Pockets are handheld sandwiches featuring a creamy tuna and cheese mixture inside flaky biscuit dough with a crispy potato chip crust.
What kind of tuna is used in this recipe?
The recipe calls for two 6-ounce cans of tuna that have been drained and flaked.
What seasoning is recommended for the tuna filling?
A small amount (1/8 teaspoon) of lemon pepper seasoning is used to flavor the tuna.
Are olives required for the Crunchy Tuna Melt Pockets?
The recipe suggests using 1/3 cup of drained sliced ripe olives, though these can be omitted if preferred.
What type of cheese works best for the filling?
Shredded Monterey Jack or Cheddar cheese is recommended, requiring about 2 ounces or 1/2 cup.
Which type of biscuits should I buy?
Use one 12-ounce can of refrigerated buttermilk flaky biscuits, specifically the Grands type.
How many pockets does one recipe make?
The recipe makes 10 individual tuna melt pockets.
How large should I roll out the biscuit dough?
Each biscuit should be flattened into a circle approximately 5 inches in diameter.
How much tuna mixture goes into each biscuit?
Place approximately 1/4 cup of the tuna mixture in the center of each dough circle.
How do I seal the tuna pockets so they don't leak?
Fold the dough circle in half over the filling and press the edges firmly with a fork to create a seal.
What is the purpose of the egg wash?
Brushing the pockets with a beaten egg or milk helps the potato chips stick and ensures a crisp, golden finish.
What kind of coating gives these pockets their crunch?
One cup of crushed potato chips is used to coat the outside of the pockets.
Why do I need to cut slits in the top of the dough?
Cutting 1/2-inch slits on the top allows steam to escape during the baking process.
What is the correct oven temperature for baking?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long do the tuna melt pockets need to bake?
They should bake for 18 to 24 minutes until they reach a deep golden brown color.
How should I reheat leftover tuna pockets?
Wrap them loosely in foil and bake at 350 degrees Fahrenheit for 10 to 15 minutes.
Can I use milk instead of an egg for the coating?
Yes, the instructions state you can use either a beaten egg or milk to brush the pockets.
Should the baking sheet be greased?
No, the instructions specify using an ungreased baking sheet.
What is the best way to flatten the biscuit dough?
You can use a rolling pin or simply your hands on a lightly floured surface.
What flavor profile can I expect from this dish?
It is a savory, cheesy, and tangy dish with a satisfyingly crunchy exterior.
Is this recipe suitable for a quick lunch?
Yes, it is categorized under Lunch/Snacks and is designed to be a convenient handheld meal.
How many ingredients are in this recipe?
There are 8 main ingredients used to create these tuna pockets.
Can I substitute the mayonnaise?
While the recipe calls for mayo for creaminess, you could experiment with Greek yogurt as a substitute.
What size cans of tuna should I purchase?
The recipe specifically calls for 6-ounce cans.
Do I need a special tool to crush the potato chips?
No, you can crush them by hand or by placing them in a sealed bag and using a heavy object.
Can I add other spices to the mix?
While the recipe uses lemon pepper, you could add dried dill or garlic powder for extra flavor.
How do I prepare the olives?
The olives should be sliced and thoroughly drained before being added to the tuna mixture.
What prevents the biscuit dough from sticking to the counter?
Using a lightly floured surface will help prevent the dough from sticking while you roll it.
Are these pockets crunchy or soft?
They offer a contrast of a soft, flaky biscuit inside with a very crunchy potato chip exterior.
Can I use flavored potato chips?
Yes, using flavored chips like Salt and Vinegar or BBQ would add a unique twist to the recipe.