Post by Kathy on Oct 28, 2018 13:28:35 GMT
Tuna Crescent Rolls
Well, It's Lenten Season and I don't eat meat on Friday! I eat alot of different seafood during lent and would love to eat more seafood all year long! I love seafood! When my friend Lana posted this recipe, the 1st thing I thought of, was it sounded kind of like a tuna melt but baked and I knew I was going to make it! Boy, it was delicious! Nice and creamy and the crescent rolls really worked well!
I decided when I made it, I was going to use my recipe for tuna salad even though the one Lana shared sounded wonderful! Her recipe is below!
2 (5 ounce cans each) tuna in water, drained
2 eggs, hard boiled then diced
1 small celery stalk, small diced
3 slices onion, diced
1/2 cup sweet pickles, diced (more if you like, I do)
dash of sweet pickle juice
2 heaping Tablespoons Miracle Whip or mayo (or more if still to dry)
Salt to taste
1 (8 ounce) tube refrigerated crescent rolls, separated (I used Big & Buttery)
4 slices of American cheese
Preheat oven to 375 degrees.
Boil eggs until hard boiled. Peel then dice.
In a large bowl, mix tuna, eggs, celery, onion, pickles, pickle juice, Miracle Whip and salt.
Arrange crescents on an ungreased baking sheet, set aside.
Cut each slice of cheese into 2 pieces. (I cut smaller)
Place 1 piece of cheese on each crescent, lengthwise. Spread 1 tablespoon of the tuna mixture over cheese, then roll up the crescent starting at the wide end and roll toward the small end.
Bake for 12 minutes or until golden brown.
Serve.
Lana's recipe for her tuna salad
6 ounces can tuna in water, drained well
2 to 3 tablespoons mayonnaise
2 tablespoons finely diced celery
2 tablespoons finely diced red pepper
1 tablespoon diced scallions
Pinch of salt and pepper
