Tuesday, May 6, 2008

Tuna Crescent Ring

(From 'taste of home, simple & delicious' magazine)
1 tube (8 0z) refrigerated crescent rolls
1 can (12 0z) tuna, drained
1 cup frozen peas and carrots
1/2 cup shredded cheddar cheese
1/4 cup mayo
1 TB Dijon mustard
1 1/2 tsp dried minced onion
1 tsp Italian seasoning
Unroll crescent dough and seperate into trinagles. Place on a foil lined cookie sheet, forming a ring with pointed ends facing outer edge of pan and wide ends slightly overlapping. Lightly press wide ends together. Combine remaining ingredients and spoon over wide ends of ring. Fold points over filling and tuck under wide end (filling will be visible). Bake at 375 for 15-20 minutes until golden. Serves 4
The following changes I made: I only used6 oz. of tuna, peas only because I didn't have carrots, and 1/2 tsp Italian seasoning. The 6 oz can of tuna filled up the crescents nicely and more tuna would have been way too much.
All three of my kids liked it! Yeah. I served with steamed broccoli and canned peaches. Was a nice quick meal.

1 comment:

Kim Edwards said...

Yum - that sounds good. I have always wanted to get my family to like tuna - maybe this will be the recipe that converts them! I love tuna fish. : )