Tuna And Crescent Dough Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix butter, Parmesan cheese, and garlic in a bowl.
• Open can of biscuits but do not unroll the dough. Cut dough into 12 equal pieces using a serrated knife. Place dough slices onto the prepared baking sheet and brush with garlic butter. Sprinkle each slice with Italian seasoning, pepper, and paprika.
• Bake in the preheated oven until golden brown, 16 to 20 minutes.

Steps:

• Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
• Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Steps:

• Mix tuna, cheese, seasoning & 1/3 cup of prepared soup place in wide end of crescent roll. Fold ends in and roll toward point, place in pan with mushroom soup, just enough soup to cover bottom of pan to prevent rolls from sticking. Use remaining soup as gravy. Bake at 350F - 30 minutes til crescent rolls are slightly brown.

Steps:

• Unroll crescent dough and seperate into triangles.
• Place dough on an ungreased 12 inch pizza pan forming a ring with pointed ends facing outer edge of pan and wide ends overlapping.
• Lightly press wide ends together.
• In a small bowl, combine the remaining ingredients.
• Spoon over wide ends of ring.
• Fold points over filling and tuck under wide ends(filling will be visible).
• Bake at 375 degrees for 15-20 minutes or until golden brown, and filling is hot.

Steps:

• Heat oven to 375F degrees.
• In bowl mix first 4 ingredients.
• Add tuna and eggs.
• Unroll dough into 2 rectangles.
• Place one on cookie sheet.
• Spoon tuna mix on dough.
• Add cheese.
• Place other rectangle on top.
• Seal edges.
• Bake until deep golden brown (about 20 minutes).

Steps:

• Heat oven to 375°F.
• Combine tuna, eggs, mayonnaise, onion, dill pickle (or relish) and diced tomato.
• Separate dough into 2 long rectangles.
• Place on ungreased baking sheet with long sides overlapping 1/2 inch ; press center seam and pinch perforations together to form one large rectangle (approx. 13.5" x 8.5").
• Spoon tuna mixture lengthwise down center of dough. Sprinkle 1/2 cup cheese over filling.
• Cut slits 1" apart on each side of rectangle from filling to edge.
• To give braided appearance, fold strips of dough across filling, alternating from side to side.
• Bake for 17 to 20 min or until golden brown. Remove from oven; sprinkle with remaining 1/2 cup cheese and sesame seeds.
• Garnish with parsley sprig.

Steps:

• Mix all ingredients except crescent roll dough.
• Open 1 can of the crescent rolls on waxed paper and roll dough to cover bottom on a baking dish for the lower crust.
• Add tuna mixture onto the crust evenly.
• Roll out the other can of dough (won't use all) and make 1/2 inch strips to form a lattice pattern on top of the tuna like a pie.
• Set the strips over the top in a diagonal manner.
• Bake at 350 degrees for 30-45 minutes or until crust is golden and puffed.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• 1. Unroll crescent rolls.
• 2. In a medium bowl drain and flake tuna fish.
• 3. Add 1 cup of shredded cheese, onion, and 4-5 tablespoons cream of mushroom soup. Mix well
• 4. Scoop tuna mixture by heaping spoonfuls onto unrolled crescent rolls.
• 5. Re-roll crescents starting with the largest end rolling to the small end.
• 6. Grease an 8x8 in pan. Place the rolled crescents side by side.
• 7. Place in oven and cook 10-12 min or until lightly browned.
• 8. In a small saucepan add the remaining soup, cheese and a little bit of milk to thin the consistency.
• 9. Cook over medium heat until thick and bubbly.
• 10. Serve the soup mixture over crescent rolls. Enjoy!

Steps:

• Unroll crescent dough and separate into triangles.
• Place on an ungreased 12-inch pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping.
• Lightly press wide ends together.
• In a small bowl, combine the remaining ingredients; season to taste with salt and pepper.
• Spoon over wide ends of ring.
• Fold points over filling and tuck under wide ends (filling will be visible).
• Bake at 375° for 15-20 minutes or until golden brown and filling is hot.