|Canned tuna||7 Ounce|
|Hard cooked eggs||1|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Chopped pecans||2 Tablespoon|
|Refrigerated crescent rolls||16|
|Cheddar cheese||4 Ounce|
Combine tuna, egg, celery, mayonnaise or salad dressing, and pecans.
Remove rolls from packages; form eight 6x31/2-inch rectangles by sealing perforated edges of 2 rolls.
Sprinkle 7 tablespoon cheese over half of each rectangle.
Top with about 1/4 cup tuna mixture and another tablespoon cheese.
Fold other half of rectangle over filling; seal edges with tines of fork.
Place on ungreased baking sheet.
Bake at 425Â° till golden brown, about 15 minutes.
Serve turnovers hot.