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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Youâll have both kids and adults eating out of your hand with these speedy and simple pockets of tuna, celery and cheese tucked in a warm, flaky crust. Thanks to Brenda Rohlman from Kingman, Kansas for sharing the recipe. Ingredients:
1 can (7 ounces) tuna, drained and flaked |
1 hard-cooked egg, chopped |
1/4 cup chopped celery |
1/4 cup mayonnaise |
2 tubes (8 ounces each) refrigerated crescent rolls |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. In a small bowl, combine the tuna, egg, celery and mayonnaise; set aside. Separate crescent dough into eight rectangles; seal perforations. Top each with tuna mixture and cheese. Fold in half; pinch edges to seal.
2. Place on an ungreased baking sheet. Bake at 425° for 10-15 minutes or until golden brown. Yield: 8 servings.
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