Ingredients
1 can (7 ounces) tuna, drained and flaked1 hard-boiled large egg, chopped1/4 cup chopped celery1/4 cup mayonnaise2 tubes (8 ounces each) refrigerated crescent rolls1-1/2 cups shredded cheddar cheese
Preparation
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.
