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Tuna Crescent Ring Recipe
Tuna Crescent Ring Recipe photo by Taste of Home

Tuna Crescent Ring Recipe

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4.5 8
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This is really easy to throw together, and I often use it when I am too tired to fix anything else. —Julia Bivens of Martinsburg, West Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 can (12 ounces) albacore white tuna in water
  • 1 cup frozen peas and carrots (about 5 ounces)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons dried minced onion
  • 1 teaspoon Italian seasoning

Nutritional Facts

1 slice equals 506 calories, 30 g fat (8 g saturated fat), 56 mg cholesterol, 1,044 mg sodium, 28 g carbohydrate, 1 g fiber, 28 g protein.

Directions

  1. Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal.
  2. In a small bowl, combine the remaining ingredients. Spoon across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible).
  3. Bake 15-20 minutes or until golden brown and heated through. Yield: 4 servings.
Originally published as Tuna Crescent Ring in Simple & Delicious May/June 2008, p28

Nutritional Facts

1 slice equals 506 calories, 30 g fat (8 g saturated fat), 56 mg cholesterol, 1,044 mg sodium, 28 g carbohydrate, 1 g fiber, 28 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Tuna Crescent Ring

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 30, 2015

"We didn't care for the taste of the filling. Might make again but with a different recipe for tuna filling. Also, in my opinion, this is better for lunch than for dinner."

MY REVIEW
Reviewed May. 11, 2014

"I have made this a few times and it is one of my favorites. I do leave out the mustard but that's a preference. I also thaw the vegies first. It's a great light recipe."

MY REVIEW
Reviewed Jan. 12, 2014

"I lost this recipe over a year ago and had to go on a search for it after my daughter asked me to make it for supper again. Def a keeper, we just put as much of the mustard in it as my daughter doesn't like that. A nice twist on tuna salad sandwiches for sure."

MY REVIEW
Reviewed Mar. 9, 2013

"I made a variation of this by substituting fat-free salad dressing for real mayo and used frozen mixed veggies instead of the peas & carrots called for in the recipe. It turned out great and is a keeper!"

MY REVIEW
Reviewed Jan. 9, 2012

"If to follow the recipe it will be dry and too much Dijon mustard so I have cooked next time with some changes and it was pretty good. I left little bit juice from tuna and put more mayonnaise, instead of Italian seasoning I added black pepper."

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