Salsa Tuna Melt Calzone Recipes

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.

Steps:

• Toast your bread until it is light golden brown. (If it gets too dark during this step, the edges will burn when you put it in the oven/toaster oven later.).
• Drain excess liquid from the salsa if it is very juicy. Otherwise, the tuna mixture will be too runny, and the toast will become soggy.
• While the bread is toasting, mix the tuna, mayonnaise and salsa in a small bowl.
• Spread some of the tuna mixture on each piece of toast.
• Place slices on a foil-lined pan in the toaster oven and heat until tuna mixture is warmed through, about 3-5 minutes.
• Top each piece with a slice of cheese, and put back in oven until cheese is melted.
• Enjoy!

Steps:

• Combine tuna, cheese, salsa and celery.
• Mix flour, baking powder, salt, oil and water in a bowl into a smooth dough.
• Divide into two. Shape into a ball; roll each out into about an 8-inch circle.
• Place circle on ungreased cookie sheet. Top half of circle with tuna mixture to within 1 inch of edges. Fold dough over filling; press edge with fork to seal.
• (You can leave these in the fridge for an hour or two at this point: I like to chill them at least 10 minutes. It makes the dough flakier, IMO).
• Bake 15 to 20 minutes at 450°F Let cool 5 minutes. Cut each half circle into three wedges.