2 cans (5 ounces each) tuna packed in water, drained
½ cup chopped canned artichoke hearts
¼ cup chopped canned black olives
¼ cup olive oil
2-3 tablespoons red wine vinegar
1 teaspoon Italian seasoning, or to taste
Salt and pepper to taste
2 tubes (16 ounces each; 8-count each) refrigerated biscuits
Heat oven to 375 degrees.
In a medium bowl, mix tuna, artichoke hearts and olives, breaking the tuna up with a fork until well combined. Stir in olive oil, vinegar and Italian seasonings and salt and pepper (or swap in your favorite Italian dressing). Adjust seasoning to taste.
Unroll the dough into individual biscuits. With your fingers flatten and widen the dough a bit. Put about a tablespoon full of tuna mixture on one side of the dough and fold over into a crescent shape. Pinch edges closed and put on a baking sheet. Bake 15 minutes or until biscuits are golden.
Serves eight; two per person.
Deborah Pankey, Daily Herald Food Editor
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