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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crescent Tuna Melt Recipe

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This recipe for Crescent Tuna Melt is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 Tbs salad dressing
2 Tbs chopped dill pickle
1/2 tsp mustard
1/4 cup chopped onion
1 can tuna drained and flaked
1 can 4 oz refrigerated crescent dinner rolls
1/4 c shredded cheddar cheese
Opt 1 1/2 tsp sesame seed

Heat oven to 375

Salad dressing
Dill pickle

Stir in tuna

Unroll dough into 2 rectangles
Place on untreated cookie sheet with long sides overlapping 1/2 inch
Press perforations to seal
Press or form to rectangle 10/8

Spoon tuna mixture in 2 1/2 inch strip of Lengthwise down center of dough
Sprinkle cheese over filling
To give braided appearance make curs 1 inch apart on each side of rectangle just to edge of filling: fold strips of dough at an angle halfway across filling alternating from side to side
Sprinkle with sesame seed

Bake at 375 for 18-22 minutes, or until golden brown
Serve hot

Makes 2-3 servings

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
Bonnies old recipe

Sometimes I just make each crescent roll individual. Bake 17-18 min




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