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Seafood Sunfish

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  Canned tuna 6 1⁄2 Ounce, drained
  Shredded american cheese 1 Cup (16 tbs)
  Pickle relish 2 Tablespoon
  Flaky buttermilk biscuits 2 Can (20 oz) (Pillsbury Refrigerated Hungry Jack)
  Sliced stuffed olives 1⁄2 Cup (8 tbs)

Combine tuna, cheese and pickle relish.
Unroll dough from 2 cans; separate into 20 biscuits.
Press 7 biscuits into 5-inch circles on un-greased cookie sheet.
Cut 6 biscuits in quarters.
Arrange 3 of the quarters on each circle for the fins and tail; flatten.
Place a heaping tablespoon-ful of tuna filling on center of each.
Press 7 remaining biscuits into 5-inch circles.
Place over filling, stretching to seal edges.
Pinch a "U" shape for mouth on side opposite tail.
Press sliced olive slightly into dough for eye.
With scissors, clip body for "scales"; clip fins and tails.
Bake at 375° for 12 to 15 minutes

Recipe Summary

Main Dish

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Average: 3.7 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2367 Calories from Fat 729

% Daily Value*

Total Fat 81 g125.2%

Saturated Fat 26.6 g132.8%

Trans Fat 0 g

Cholesterol 143 mg47.7%

Sodium 8743.1 mg364.3%

Total Carbohydrates 279 g93.1%

Dietary Fiber 13.5 g54.1%

Sugars 49.4 g

Protein 141 g282.7%

Vitamin A 21.2% Vitamin C 0.5%

Calcium 140.9% Iron 101%

*Based on a 2000 Calorie diet

Seafood Sunfish Recipe