Tuna and Cheddar Stuffed Pockets

A quick and very easy lunch time treat!

I make these quite often and they always turn out great. Plus they're snack friendly or kid friendly.

There are also many variations on the recipe, which I will mention towards the end.

Here is what you will need:
A baking sheet, parchment paper lined
1 tube of crescent rolls.
About a cup and 1/2 of cheddar cheese (shredded)
1 can of tuna

In a small bowl mix together the drained tuna (make sure most of the liquid is out, or your pockets will end up soggy). This step isnt necessary, but it's how I prefer to do it.

 Pull off one of the triangles and spoon about 2 spoonfuls of the mixture onto the roll.

Fold and seal the edges so it makes a little pocket. Repeat with the rest of the rolls.

Use a knife to add little holes to the top. This is for ventilation to let out steam and moisture, and to make sure the rolls cook completely through.

Bake at the temperature listed on the can of rolls. For most this is between 350*F and 375*F. They will take between 10-15 minutes to bake. Rolls should be golden brown on the top.

All that's left is to enjoy! Though I recommend letting them cool for a few minutes. The inside will be very hot.

Variations on this recipe are endless! You can add broccoli and cheddar, ham and cheese, turkey and cheese, hamburger meat, etc. Just make sure that any meats you add to the inside are pre-cooked.