Recipe: Tuna and Green Chile Melts (using refrigerated biscuit dough)

TUNA AND GREEN CHILE MELT

"Green chiles and Cajun seasoning add zip to these easy, open-face tuna melts."

1 (16.3 oz) can Pillsbury. Grands! Homestyle refrigerated reduced-fat buttermilk biscuits
1 egg yolk
1/4 teaspoon water
1 tablespoon sesame seed
1/3 cup reduced-fat mayonnaise or salad dressing
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon Cajun seasoning
1 (4.5 oz) can Old El Paso. chopped green chiles
2 cans (6 oz each) albacore tuna in water, drained
2 cups shredded reduced-fat Cheddar cheese (8 oz)
Chopped tomato (optional, for garnish)
Shredded lettuce (optional, for garnish)

Heat oven to 350 degrees F. Spray large cookie sheet with cooking spray.

Separate dough into 8 biscuits; place 2 1/2 inches apart on cookie sheet. With bottom of flat 2-inch-diameter glass or with fingers, press biscuits into 3 1/2-inch rounds with 1/4-inch rim around outer edge.

In small bowl, beat egg yolk and water with fork until well blended. Brush over tops and sides of biscuits. Sprinkle each with sesame seed.

Bake 13 to 17 minutes or until golden brown.

Meanwhile, in medium bowl, mix mayonnaise, cilantro, salt, pepper, Cajun seasoning and green chiles. Stir in tuna; set aside.

Set oven control to broil.

Spoon about 1/4 cup tuna mixture into indentation in each biscuit; sprinkle each with 1/4 cup cheese.

Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Carefully remove biscuits from cookie sheet. Garnish with tomato and lettuce.

Makes 8 open-face sandwiches
From: Cynthia Gedling, Little Rock, AR, Bake-Off. 42, Orlando, 2006, $10,000 3-A-Day Dairy Award Winner
Source: Pillsbury