Best Tuna Melt Calzone With Cheddar Cheese Sauce Recipes

TUNA MELT CALZONE WITH CHEDDAR CHEESE SAUCE

Steps:

• 1. Heat oven to 450°. Mix tuna, cheese, tomato, onion and celery set aside.2. Stir Bisquick, water and oil until dough forms. Place dough on surface sprinkled with Bisquick roll in Bisquick to coat. Shape into a ball knead about 10 times or until smooth. Roll or pat dough into 12-inch circle. Place circle on ungreased cookie sheet. Top half of circle with tuna mixture to within 1 inch of edge. Fold dough over filling press edge with fork to seal. Brush with milk.3. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet to wire rack cool 5 minutes. Make Cheddar Cheese Sauce. Cut calzone into 5 wedges. Serve with sauce.Cheddar Cheese Sauce2 tablespoons margarine or butter2 tablespoons Original Bisquick1/4 teaspoon salt1/8 teaspoon pepper1 cup milk3/4 cup shredded sharp Cheddar cheese (3 ounces)1/4 teaspoon ground mustard1/8 teaspoon red pepper sauceMelt margarine in 1-quart saucepan over low heat. Stir in Bisquick, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute reduce heat. Stir in cheese, mustard and pepper sauce. Cook until cheese is melted.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 570 (Calories from Fat 280) Fat 31g (Saturated 11g) Cholesterol 45mg Sodium 1570mg Carbohydrate 51g (Dietary Fiber 1g) Protein 23g % DAILY VALUE: Vitamin A 16% Vitamin C 4% Calcium 34% Iron 18% DIET EXCHANGES: 3 Starch 2 Lean Meat 1 Vegetable 4 1/2 FatFrom "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TUNA MELT CALZONES RECIPE - (4.6/5)

Steps:

• Preheat oven to 475°F. Line a baking sheet with parchment paper. Combine tuna and mayonnaise in a bowl and mash with a fork until well combined. Stir in celery, green onions and salt and mix until incorporated. Divide tuna mixture into 6 equal portions. Place spinach in a large frying pan over high heat. Cook, tossing occasionally, until fully wilted. Let cool and then squeeze out excess liquid. Divide into 6 portions. Place dough on a lightly floured surface and cut into 6 equal pieces. Gently form each piece into a ball and roll out into a 6-inch circle. Spread 1 portion of tuna mixture on half of each circle leaving a ½-inch border. Top each with 2 heaping tablespoons of cheddar cheese and spread a portion of spinach overtop. Moisten inside edge with egg and fold dough over to enclose filling; press down edges to seal. Cut two slits in the top of each calzone. Brush tops with egg; sprinkle each with ½ teaspoon Parmesan. Bake calzones for 10 to 14 min or until tops and bottoms are deeply golden and filling bubbles through slits. Serve hot or let cool and pack. NOTE These calzones freeze well, so they're ready whenever you are. Bake from frozen in a 475f oven for 16 min, or until tops are nicely golden.