Crescent Roll Tuna Melts

Crescent Roll Tuna Melts

Crescent Roll Tuna Melts
Adapted from Pillsbury

Just in time for the first Friday of Lent, the world’s most ridiculously easy Friday fish dinner.  Well, maybe not the easiest.  Growing up, my mom’s Lent standby was homemade McDonald’s Filet of Fish sandwiches.  Frozen Gorden’s fish patties, hamburger buns, American cheese and my mom’s special sauce – also known as mayo, relish and cocktail sauce mixed together.  I may poke fun now, but I LOVED Filet of Fish night.  And when I went away to college and had to cook for myself for the first time, these were a major comfort food, even when it wasn’t Lent.  Something tells me these crescent roll tuna melts could fall into that same category.  Such a simple, fun concept – wrap your family’s favorite tuna salad recipe into America’s favorite food-in-a-tube.  Add cheese.  Enjoy.

Ingredients

  • 2 5-oz cans tuna
  • whatever you put in your favorite tuna salad
  • 1 can (8-oz) refrigerated crescent rolls
  • 1/2 cup cheddar cheese, shredded
  • 1 egg, beaten

Preparation

  1. Preheat oven to 375 degrees.
  2. Drain tuna and dump into a bowl.  Add whatever ingredients you like in your tuna salad.  We did mayo, dijonnaise, relish, salt and pepper, but anything you like is fine.
  3. Unroll crescent rolls and separate into 8 triangles.
  4. Place one scoop of tuna salad on the narrow end of each triangle.
  5. Sprinkle cheese atop the tuna.
  6. Roll up loosely as directed on can for making crescent rolls.
  7. Place, seam down, on a foil lined baking sheet sprayed with non-stick spray.
  8. Brush the top of each roll with egg.  If you have bits of cheese that fell out during the rolling process, you can sprinkle those on top for a cheesy crust.
  9. Bake 12-15 minutes, until rolls are golden brown.

Serves 4 (2 rolls each).

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3 Responses to Crescent Roll Tuna Melts

  1. Doreen Dodero says:

    I still love a gorton’s fish sandwich today. They were turned into fancy, gourmet sandwiches with the addition of shredded lettuce.

    Since I don’t eat tuna, I wonder if leftover salmon would be good in this recipe?

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