Spiral Tuna Melt

A fun twist on the typical tuna melt!


Details

Difficulty

Moderate

Yield

1 loaf

Prep Time

35 minutes

Rise Time

15 minutes

Bake Time

30 minutes

Ingredients


  • 3-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1 package Fleischmann's® RapidRise Yeast
  • 1 cup very warm water (120° to 130°F)
  • 1 tablespoon butter OR margarine, softened
  • 1 cup shredded cheddar cheese
  • 3 cans (5 ounces each) tuna, drained and flaked
  • 1/4 cup mayonnaise
  • 1 teaspoon minced onion

Directions


Combine 2-1/4 cups flour, sugar, salt, dill and undissolved yeast in a mixing bowl. Stir in water and butter; mix in enough remaining flour to make a soft dough. Turn out onto lightly floured surface and knead 4 minutes. Cover and let rest 10 minutes.

Roll dough into a 10 x 8-inch rectangle. Mix tuna, mayonnaise and onion; spread evenly over dough leaving 1/2-inch around edges. Sprinkle with cheese. Roll up from the long end, pinch seam and ends well. Place on greased baking sheet. Cut 3 or 4 vents in the top, cover and let rise in a warm draft-free area. Let rise for 15 minutes.  Bake at 400°F for 30 minutes or until done. Let sit 5 minutes before slicing, serve warm.