Descent Tuna Melt
|Reduced calorie mayonnaise/0.25 cup miracle whip salad dressing||1⁄3 Cup (5.33 tbs) (Light N Lively)|
|Chopped dill pickle||2 Tablespoon|
|Prepared mustard||1 Tablespoon (Kraft Pure)|
|Instant minced onion/0.25 cup chopped onion||1 Tablespoon|
|Canned water packed tuna||9 Ounce, drained and flaked|
|Sesame seed||2 , chopped|
|Canned refrigerated quick crescent dinner rolls||8 Ounce (Pillsbury)|
|Natural cheddar cheese/Swiss cheese||3 Ounce, shredded (Kraft)|
|Natural cheddar cheese/Swiss cheese||3 Ounce, shredded (0.5 To 0.75 Cup)|
|Sliced celery||1 Tablespoon (Toasted)|
Heat oven to 375Â°F.
In medium bowl, combine reduced calorie mayonnaise, dill pickle, mustard and onion.
Stir in tuna and eggs.
Unroll dough into 2 long rectangles.
Place on ungreased cookie sheet with long sides overlapping 1/2 inch; firmly press edges and perforations to seal.
Press or roll to form 14x9-inch rectangle.
Spoon tuna mixture in 3-inch strip lengthwise down center of dough.
Sprinkle 3/4 cup of the cheese over filling.
Make cuts 1-inch apart on each side of rectangle just to edge of filling.
To give braided appearance, fold strips of dough at an angle halfway across filling, alternating from side to side.
Bake at 375Â°F. for 17 to 24 minutes or until deep golden brown.
Remove from oven; sprinkle with cheese and sesame seed.
Return to oven for 2 to 3 minutes or until cheese is melted.
Cool 5 minutes.
Slice to serve