Tuna Salad Bake Recipe
Ingredients
1 package refrigerated crescent rolls (8 rolls)
1 9 1/4-ounce can tuna, drained and flaked
1/2 cup chopped celery
1/4 cup green goddess salad dressing
2 cups chopped lettuce
2 medium tomatoes, sliced
4 slices American cheese, halved diagonally (4 ounces)
Directions
Unroll dough and separate into 8 triangles.
Place in a greased 9-inch pie plate, pressing edges together to form a pie shell.
Bake, uncovered, at 350° for 10 minutes.
Meanwhile, toss tuna and celery with salad dressing; spread mixture over partially baked shell.
Sprinkle with chopped lettuce; arrange tomato slices atop.
Bake, uncovered, 10 minutes longer.
Top with cheese halves; bake 10 minutes more.
Place in a greased 9-inch pie plate, pressing edges together to form a pie shell.
Bake, uncovered, at 350° for 10 minutes.
Meanwhile, toss tuna and celery with salad dressing; spread mixture over partially baked shell.
Sprinkle with chopped lettuce; arrange tomato slices atop.
Bake, uncovered, 10 minutes longer.
Top with cheese halves; bake 10 minutes more.
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