Ingredients
2 cans (6 ounces each) tuna, drained and flaked1/2 cup shredded cheddar cheese1/3 cup mayonnaise1/3 cup sliced ripe olives1/8 to 1/4 teaspoon lemon-pepper seasoning1 tube (12 ounces) refrigerated buttermilk biscuits1 egg, beaten1-1/4 cups crushed potato chips
Preparation
In a small bowl, combine tuna, cheese, mayonnaise, olives and lemon-pepper; set aside. On a lightly floured surface, flatten each biscuit into a 5-in. circle. Spoon 2 rounded tablespoonfuls of tuna mixture onto one side of each circle. Fold dough over filling; press edges with a fork to seal.
Place egg and potato chips in separate shallow bowls. Dip turnovers in egg, then coat with chips. Place on an ungreased baking sheet. Make a 2-1/2-in. slit in top of each turnover. Bake at 375° for 18-21 minutes or until golden brown.
