[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]TUNA CRESCENT RING[/title][fusion_text]Week of October 20-24th, 2014
1 tube 8 oz refrigerated crescent rolls
1 can 12 oz solid white tuna drained and flaked (Albacore in any brand is solid white)
1 C frozen peas and carrots
1/2 C shredded cheddar cheese
1/4 C mayo type salad dressing
1 T Dijon mustard
1 t Italian seasoning (I would replace this with just salt, pepper)
Unroll 8 crescent dough triangles on ungreased baking pan. Mix the rest of the ingredients. Spoon over wide end of each crescent roll. Fold pointed end over filling. Filling will be visible. Bake at 375 for 15-20 minutes.
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