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Well, It's Lenten Season and I don't eat meat on Friday! I eat alot of different seafood during lent and would love to eat more seafood all year long! I love seafood! When Lana (bblue) posted this recipe, the 1st thing I thought of, was it sounded kind of like a tuna melt but baked and I knew I was going to make it! Boy, it was delicious! Nice and creamy and the crescent rolls really worked well!

I decided when I made it, I was going to use my recipe for tuna salad even though the one Lana posted sounded wonderful!


  • 2 (5 ounce cans each) tuna in water, drained
  • 2 eggs, hard boiled then diced
  • 1 small celery stalk, small diced
  • 3 slices onion, diced
  • 1/2 cup sweet pickles, diced (more if you like, I do)
  • dash of sweet pickle juice
  • 2 heaping Tbls. Miracle Whip or mayo (or more if still to dry)
  • Salt to taste
  • 8 ounce tube refrigerated crescent rolls, separated (I used Big & Buttery)
  • 4 slices of American cheese


  • Preheat oven to 375 degrees.
  • Boil eggs until hard boiled. Peel then dice.
  • In a large bowl, mix tuna, eggs, celery, onion, pickles, pickle juice, Miracle Whip and salt.
  • Arrange crescents on an ungreased baking sheet, set aside.
  • Cut each slice of cheese into 2 pieces. (I cut smaller)
  • Place 1 piece of cheese on each crescent, lengthwise. Spread 1 tablespoon of the tuna mixture over cheese, then roll up the crescent starting at the wide end and roll toward the small end.
  • Bake for 12 minutes or until golden brown.
  • Serve.

Categories: Roll  Seafood 
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