|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.
Serving size: Complete recipe
Calories 5487 Calories from Fat 3343
% Daily Value*
Total Fat 374 g575.1%
Saturated Fat 117.7 g588.3%
Trans Fat 0 g
Cholesterol 2338.6 mg779.5%
Sodium 8329.9 mg347.1%
Total Carbohydrates 291 g97%
Dietary Fiber 17.2 g68.8%
Sugars 106.7 g
Protein 248 g496.7%
Vitamin A 115.8% Vitamin C 2.1%
Calcium 194.3% Iron 66.7%
*Based on a 2000 Calorie diet