Wednesday, January 24, 2007

Tuna Russian Roll

This calls for pie crusts, but I don't like pie crust. I modified it by making pizza dough in my breadmaker and rolling it out and putting the filling in there with pinching the edges before baking. Very good. It's a different meal that the usual Italian or meat and potatoes.

1 (9 inch) pie crust dough (OR pizza dough)
1 pkg. chicken flavored rice mix
2 cans (6 oz) tuna
1 can cream of mushroom soup (you can use cream of celery too)
1/2 Cup sour cream (I actually didn't have sour cream a couple night ago and poured some milk in until the mixture was just creamy enough and it turned out just fine!

Prepare rice mix as directed. Cool slightly. Break tuna into large chunks and add to rice. Stir in 1/3 cup of the soup. Roll out the pie crust to a rectangle. Spoon tuna mixture down the center of the pastry. Bring the sides up and over and pinch shut. Place on cookie sheet with seam side down. Bake at 400 for about 30 minutes or until golden on the outside.

Bring the remaining souop to a boil in a saucepan and serve as sauce over tuna roll.

Enjoy with a salad or other fresh vegetable.

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