Descent Tuna Melt Recipe




 Reduced calorie mayonnaise/0.25 cup miracle whip salad dressing1⁄3 Cup (5.33 tbs) (Light N Lively)
 Chopped dill pickle2 Tablespoon
 Prepared mustard1 Tablespoon (Kraft Pure)
 Instant minced onion/0.25 cup chopped onion1 Tablespoon
 Canned water packed tuna9 Ounce, drained and flaked
 Sesame seed2 , chopped
 Canned refrigerated quick crescent dinner rolls8 Ounce (Pillsbury)
 Natural cheddar cheese/Swiss cheese3 Ounce, shredded (Kraft)
 Natural cheddar cheese/Swiss cheese3 Ounce, shredded (0.5 To 0.75 Cup)
 Sliced celery1 Tablespoon (Toasted)


Heat oven to 375°F.
In medium bowl, combine reduced calorie mayonnaise, dill pickle, mustard and onion.
Stir in tuna and eggs.
Unroll dough into 2 long rectangles.
Place on ungreased cookie sheet with long sides overlapping 1/2 inch; firmly press edges and perforations to seal.
Press or roll to form 14x9-inch rectangle.
Spoon tuna mixture in 3-inch strip lengthwise down center of dough.
Sprinkle 3/4 cup of the cheese over filling.
Make cuts 1-inch apart on each side of rectangle just to edge of filling.
To give braided appearance, fold strips of dough at an angle halfway across filling, alternating from side to side.
Bake at 375°F. for 17 to 24 minutes or until deep golden brown.
Remove from oven; sprinkle with cheese and sesame seed.
Return to oven for 2 to 3 minutes or until cheese is melted.
Cool 5 minutes.
Slice to serve