- 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
- 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.
- 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).
- Bake 15-20 minutes or until golden brown and heated through. Yield: 4 servings.
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
"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."
"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."
"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."
"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!"
"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."