Tuna Salad Bake
|Refrigerated crescent rolls||8 (1 Package)|
|Canned tuna||9 1⁄4 Ounce, drained, flaked (1 Can)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Green goddess dressing||1⁄4 Cup (4 tbs) (Salad Dressing)|
|Chopped lettuce||2 Cup (32 tbs)|
|Tomatoes||2 Medium, sliced|
|American cheese slices||4 Ounce, halved diagonally (4 Slices)|
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.