April 26, 2010

Tuna Crescents

2/3 cup mayo
1/4 cup sweet pickle relish
1/4 chopped celery
2 cans tuna, drained
2 tbsp finely chopped onion
1 cup shredded cheddar cheese
2 packed (8 oz each) refrigerated crescent rolls
1 cup peas

Obviously celery, peas, onion... are all optional. You can make the tuna how you prefer..

Preheat oven to 375.
Mix all ingredients, except for crescents, in a bowl. Unroll crescent dough and separate into 16 triangles. On a cookie sheet arrange the triangles in a circle with the wide ends of te triangles overlapping in the center and points toward the outside. There should be a 5" diameter open circle in the center, as the crescents are making a circle.
Scoop the tuna mixture onto the wide ends of the overlapping triangles. Bring the outside points of the triangles up over the filling and tuck under the wide ends of dough at te center of ring. (Filling may not be completely covered.)
Bake for 20-25 minutes or until golden brown. Cut and serve.

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