Creamy Tuna Garden Wedges Recipes

CREAMY TUNA GARDEN WEDGES

Creamy Tuna Garden Wedges image

Original Bisquick® mix provides simple addition to these tasty wedges made with tuna and vegetables - perfect for an appetizer.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 2h

Yield 18

Number Of Ingredients 10

Ingredients

1 1/2 cups Original Bisquick™ mix
1/3 cup boiling water
2 medium green onions, sliced (2 tablespoons)
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1 can (6 ounces) tuna in water, drained
3 cups fresh vegetables (sliced radishes, celery or red onion; chopped broccoli, cauliflower, bell pepper or yellow summer squash)
1 cup shredded cheese (4 ounces), if desired

Steps:

Heat oven to 450°. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms; beat vigorously 20 strokes.
Press dough in ungreased 12-inch pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake about 10 minutes or until light brown. Cool 10 minutes.
Stir cream cheese, sour cream, dill weed, garlic powder and tuna until blended; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into wedges.

Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Appetizer, Sodium 200 mg

CREAMY TUNA GARDEN WEDGES

Creamy Tuna Garden Wedges image

Number Of Ingredients 10

Ingredients

1 1/2 cups Original Bisquick®
1/3 cup boiling water
2 medium green onions, sliced (2 tablespoons)
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1 (6-ounce) can tuna in water, drained
3 cups fresh vegetables (sliced radish, celery or red onion chopped broccoli, cauliflower, bell pepper or yellow summer squash)
1 cup shredded Cheddar cheese (4 ounces), if desired

Steps:

1. Heat oven to 450°. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms beat vigorously 20 strokes. 2. Press dough in ungreased 12-inch pizza pan, using fingers dusted with Bisquick pinch edge to form 1/2-inch rim. Bake about 10 minutes or until light brown. Cool 10 minutes. 3. Stir cream cheese, sour cream, dill weed, garlic powder and tuna until blended spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into wedges.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 475°. NUTRITION FACTS: 1 Appetizer: Calories 100 (Calories from Fat 45) Fat 5g (Saturated 4g) Cholesterol 20mg Sodium 200mg Carbohydrate 8g (Dietary Fiber 0g) Protein 4g % DAILY VALUE: Vitamin A 8% Vitamin C 12% Calcium 4% Iron 4% DIET EXCHANGES: 2 Vegetable 1 FatBETTY'S TIP: This fresh-tasting appetizer is incredibly versatile! You can leave out the tuna for a meatless treat or replace it with 1/2 to 1 cup chopped cooked crabmeat.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CREAMY TUNA GARDEN WEDGES

Creamy Tuna Garden Wedges image

This is another one from my Bisquick recipe book. This is a fresh tasting appetizer. You can leave the tuna out for meatless or even add 1 cup of crab meat instead of tuna.

Provided by southern chef in lo

Categories Tuna

Time 2h10m

Yield 18 appetizers

Number Of Ingredients 10

Ingredients

1 1/2 cups Bisquick
1/3 cup boiling water
2 medium green onions, sliced
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1 (6 ounce) can tuna in water, drained
3 cups assorted fresh vegetables (sliced radishes, celery, red onion, chopped broccoli, cauliflower, yellow summer squash, or any appr)
1 cup of shredded cheddar cheese

Steps:

Preheat oven to 450°F.
Stir the Bisquick with the boiling water and green onions in medium bowl until soft dough forms; beat vigorously 20 strokes.
Press dough into ungreased 12-inch pizza pan using fingers dusted with Bisquick.
Pinch the edges to form 1/2 inch rim. Bake for 10 minutes or until light brown; cool for 10 minutes.
Stir cream cheese, sour cream, dill weed, garlic powder, and tuna until blended. Spread evenly over crust. Refrigerate for 1 to 2 hours or until chilled.
Just before serving, top with 3 cups of the mixed fresh veggies and the cheese cut into wedges.

Nutrition Facts : Calories 139, Fat 9.7, SaturatedFat 5.4, Cholesterol 27.6, Sodium 245, Carbohydrate 7.2, Fiber 0.3, Sugar 1.3, Protein 5.9

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