Tuna Salad Crescent Bake

Tuna Salad Crescent Bake


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    Tips & Techniques

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    Ingredients

    • 1  (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
    • 2  eggs, slightly beaten
    • 1 1/2  cups (about 4 1/2 oz.) grated Parmesan cheese
    • 1 1/2  cups salad dressing or mayonnaise
    • 6  hard cooked eggs, chopped
    • 1  family-size can (9 1/4 oz.) chunk style tuna, drained
    • 1  cup peas*
    • 1  cup (8 oz.) creamed cottage cheese
    • 6  slices processed American cheese
    • 1/2  cup soda cracker crumbs
    • Paprika

    Directions

    1. 1OVEN 400°F. 6 TO 8 SERVINGS
    2. 2Unroll crescent dough and place in an ungreased 9-inch square or 12x8-inch(2 qt.) baking dish. Press over bottom and 1 1/2 inches up sides to form acrust. In small mixing bowl, combine beaten eggs with Parmesan cheese. Spread half of egg-cheese mixture over crust. Set aside remaining mixturefor topping. In large mixing bowl, combine salad dressing, hard-cookedeggs, tuna, peas and cottage cheese; mix well. Spoon mixture into crust;spread evenly. Top with cheese slices. Spread remaining egg-cheesemixture over cheese slices. Sprinkle with cracker crumbs and paprika. Bake at 400°F. for 20 to 30 minutes until light golden brown. Serve warmor cold.

    Categories: Course, Main Dishes, Casseroles & Bakes, Ingredient, Seafood

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