1. Preheat oven to 375 degrees F. Spray 8 cups of a muffin pan with vegetable cooking spray.

2. Place tomato slices on a sheet of paper towel. Press a second towel on the top of the slices. Gently press the tomatoes between the towels to absorb some of the moisture.

3. In a medium bowl, combine tuna, mayo, celery, onion, pepper, and hot sauce and stir until evenly blended.

4. Assemble tuna melts one at a time. Lightly dust a work surface with flour. Use a rolling pin to roll each biscuit into a thin 6-inch circle. Place biscuit dough into a muffin cup. Layer 1/4 cup tuna, 1 tomato slice, and 1 Tbsp. cheese into the biscuit dough. Pull biscuit dough up around filling. It will be open in the center. Repeat until all tuna melts are assembled. If desired, top each with a cherry tomato half.

5. Bake until crust is golden and cheese melted, about 16 to 18 minutes. Let rest in pan a couple of minutes, then transfer to a wire rack. Allow tuna melts to cool for 15 minutes before serving. Serve warm, at room temperature, or chilled (crust will lose crispness).

Source: Hannaford fresh Magazine, September - October 2014