Tuna Crescents

This recipe is from the The Pampered Chef: Kids In The Kitchen cookbook, which I think is out of print. Since it's a kids' recipe, it's obviously pretty easy, and it's nice when you need a quick dinner with things you probably have on hand. I don't use celery because I don't care for it, but "to each his own." I also added an extra can of tuna since they're 5 ounces instead of 6 now, and I prefer a little extra in each crescent roll instead of making the tuna stretch. Two cans is fine though. Just reduce the mayonnaise to 1/4 cup. After looking over the recipe, I think I fold the crescent rolls wrong, so if it doesn't look like exactly like the picture, your version is probably right.

Printable Recipe

Tuna Crescents

1/3 cup mayonnaise
3 cans water-packed tuna, drained
1/4 cup chopped celery
2 Tbsp. finely chopped onion
1 cup cheddar cheese, shredded
2 packages refrigerated crescent rolls


Preheat oven to 375 degrees.

Place drained tuna in a medium sized bowl. Flake tuna with spoon.

Add celery, onion, cheese and mayonnaise to the tuna. Mix well.

Unroll crescent dough and separate into 16 triangles.

On a round baking stone or a non-stick cookie sheet, arrange triangles in a circle with the wide ends of the triangles overlapping in the center and points toward the outside. (There should be an open circle in the center of the baking stone. The tips of the rolls will hang off the edge for now.)

Scoop tuna mixture onto the wide end of the overlapping triangles.

Bring the outside points of the triangles up over the filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).

Bake 20-25 minutes or until deep golden brown. Makes 4 servings.

Serve with: Corn, Green Beans, Salad