Then you have to try this recipe!
I hate tuna salad. (I also hate chicken salad, egg salad, basically any “salad” that doesn’t involve greens… If there are no greens, it’s not a salad in my book.)
But the DreadBrewer made this for me once and it quickly became one of my favorite quick-and-easy recipes. Try it once; you’ll like it, I promise!
DreadBrewer’s Tuna Pockets
-2 cans of tuna (we use solid white albacore in water)
-Green olives (about 1/4 cup sliced – more or less depending on how you feel about olives)
-Mexican cheese (again about 1/4 cup)
-Mayonnaise (or Miracle Whip – enough to make it moist)
-1 can crescent rolls (We’re hooked on the Immaculate Baking Company Reduced Fat Crescent Rolls – they’re excellent!)
First, mix up your tuna salad. ((I don’t know why all my pictures look green. Stupid iPod…)) This is only half the recipe as it occurred to me to put this on the blog after I had already started.
Then, roll out your crescent rolls. Take 2 triangles, overlap the long edges (the hypotenuses, actually), and roll them into a rectangle with your rolling pin. (I have used an empty pint glass before and it worked just fine.)
Put 1/4 of the tuna salad on one end of each rectangle.
Then roll the end over and make a tidy little packet. Stick on a greased cookie sheet and bake according to the time/temp listed on the crescent roll package. (i.e. 350 degrees for 11-14 minutes)
I always flip them over halfway through baking to get them crispy on both sides.
They’re warm and gooey and absolutely delicious. DB and I eat 2 each, but a more reasonable person could probably be okay with one and some veg.
Seriously, though – give them a try and let me know what you think!!!!