Welcome to snowcation 2011!! I can't lie, I LOVE this weather. Being curled up with a book and some hot chocolate, sign me up!
The recipe I'm sharing today comes from Sage Culinary Studio here in Tulsa. This was, hands down, the staff's favorite recipe! It's easy to make, and for the most part you'll have these ingredients on hand. We made this for classes, but also for birthday parties for the kiddos. It was always a hit! If you're in Tulsa, I highly recommend checking out Sage! They offer classes for kids, and the adult classes? Forget about it. De-lish-us.
Now, when you see the title of this recipe, you might wince and shake your head in confusion. But listen, you have to trust me. This recipe is so simple and delicious, you might find yourself making it all the time! Okay, maybe not all the time, but pretty often. Enjoy!
Melting Tuna Calzone
Adapted from the recipe found here, on Sage's website. Scroll down to the bottom for a list of recipes. Check out the Chicken-Ooh-La-La. DIVINE. Seriously. Spring for the Boursin Garlic and Herb cheese and you won't regret it.
- 1 can tuna in water, drained and flaked
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded carrot
- 1/3 cup finely chopped celery
- 3 tbsp. mayo
- 2 tbsp. sliced green onions
- 1/2 teas. lemon juice
- 1/4 teas. dried dill weed
- 1/8 teas. pepper
- 1 package Pillsbury Crescent Creation (have you tried this stuff? Brilliant, I say.)
Preheat oven to 425 degrees. Combine all ingredients in a small bowl until well mixed. Press out the crescent dough on a well-floured surface until it is roughly 16x11. Cut the dough into six squares and spoon the tuna mixture into the middle. Spread out the mixture slightly, but not to the edges; it will spread as it cooks, but you want to make sure that you don't get lots of dough on the edges. Fold the squares in half diagonally and use a fork to crimp the edges to seal. Once the edges are sealed, do not press the tuna mixture. Don't want it coming out the sides! Bake 12-14 minutes until deliciously golden brown. Serve with a veggie-loaded salad. Yum!