1 (10 oz.) can Hungry Jack refrigerated biscuits
1 c. crushed chips
Sour cream and onion spicy barbecue (be creative)
1 egg, beaten on 2 tbsp. milk
1 (6 oz.) can favorite tuna
2-3 tbsp. mayonnaise
1/8 tsp. onion salt
1/8 tsp. salt
Dash of lemon juice
1-2 tbsp. chopped celery
1/2 c. shredded Monterey Jack or Cheddar cheese

Preheat oven to 375 degrees. Drain tuna; mix tuna with lemon juice, salt, onion salt, celery, and mayonnaise. Mix in cheese. Separate biscuits; place on an ungreased baking sheet. Flour the bottom of a glass and press out each biscuit to about 5 inch circle. Spoon equal amounts of tuna into the center of each circle. Fold biscuit in half over tuna; shape like a football; press edges together. Brush each side with egg or milk; press in chips (both sides). Bake for 18 minutes. Makes 10 servings.