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Tasty Tuna Turnovers

You’ll have both kids and adults eating out of your hand with these speedy and simple pockets of tuna, celery and cheese tucked in a warm, flaky crust. Thanks to Brenda Rohlman from Kingman, Kansas for sharing the recipe.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 1 can (7 ounces) tuna, drained and flaked
  • 1 hard-boiled large egg, chopped
  • 1/4 cup chopped celery
  • 1/4 cup mayonnaise
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1-1/2 cups shredded cheddar cheese

Directions

  • In a small bowl, combine the tuna, egg, celery and mayonnaise; set aside. Separate crescent dough into eight rectangles; seal perforations. Top each with tuna mixture and cheese. Fold in half; pinch edges to seal.
  • Place on an ungreased baking sheet. Bake at 425° for 10-15 minutes or until golden brown.
Nutrition Facts
1 each: 275 calories, 18g fat (7g saturated fat), 59mg cholesterol, 483mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 14g protein.
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