CHEESY TUNA POCKET SANDWICHES
8 ounces crushed pineapple, drained
6-1/2 ounce canned tuna, drained, flaked
4 ounces (1 cup) cubed Cheddar Cheese
1 medium red apple, chopped – 3/4 cup
1/4 cup chopped celery
1 tablespoon finely chopped onion
1/2 cup Hellmann’s mayonnaise
10-ounce Hungry Jack Biscuits
1. Heat oven to 400 degrees. Combine all ingredients except biscuits and lettuce; mix lightly. Refrigerate.
2. Put parchment paper on cookie sheet or spray with Pam. Separate biscuit dough into 10 biscuits. On wax paper press or using rolling pin flatten biscuits to form 5-inch circles. Place 5 circles on cookie sheet. Moisten outer edges with water. Place remaining circles over ones of baking sheet. With a fork, seal edges firmly.
3. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Remove from cookie sheet. Cool for 5 minutes. With knife, cut along edge, about 1/2 of the way around to form a pocket. Open gently and fill with lettuce and tuna mixture. Makes 5 sandwiches.