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Crescent Tuna Melt |
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Serves: 8 Print this RecipePrep Time: 30 minutes (ready in 55 minutes) - Yield: 8 servings 2 eggs 1/3 cup mayonnaise or salad dressing 2 tablespoons chopped dill pickles 1 tablespoon prepared mustard 1 tablespoon instant minced onions or 1/4 cup chopped onion 1 (9-ounce) can water-packed tuna, drained, flaked 1 (8-ounce) can refrigerated crescent rolls 6 ounces (1 1/2 cup) shredded cheddar or Swiss cheese 1 tablespoon sesame seeds, toasted if desired 1. Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs and chop. 2. Meanwhile, heat oven to 375°F. In medium bowl, combine mayonnaise, dill pickle, mustard and onion; mix well. Stir in tuna and eggs. 3. Separate dough into 2 long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2 inch; firmly press perforations and edges to seal. Cover with waxed paper. Press or roll to form 14x9-inch rectangle; remove waxed paper. 4. Spoon tuna mixture in 3-inch strip lengthwise down center of dough to within 1/4 inch of each end. Sprinkle 3/4 cup of the cheese over filling. Make cuts 1 inch apart on longest sides of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filling with edges of strips just slightly overlapping, alternating from side to side. 5. Bake at 375°F. for 17 to 24 minutes or until deep golden brown. Remove from oven; sprinkle with remaining 3/4 cup cheese and sesame seed. Bake an additional 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 310 * Calories from Fat: 200 * % Daily Value: Total Fat: 22 g 34% * Saturated Fat: 8 g 40% * Cholesterol: 90 mg 30% * Sodium: 560 mg 23% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 1 g 2% * Sugars: 3 g * Protein: 16 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 Lean Meat, 3 Fat or 1 Carbohydrate, 2 Lean Meat, 3 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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