Wednesday, March 3, 2010

Recipe Time

Tuna Dumplings

1 (6 oz) can tuna, drained
1 egg
1 teaspoon dried thyme
1/2 cup shredded Cheddar cheese
1/2 teaspoon salt
1 can condensed cream of broccoli soup
1 (12 fluid oz) can of evaporated milk
1 (8 oz) package refrigerated crescent rolls

1. Preheat oven to 375 degrees.

2. In a small mixing bowl, combine tuna, egg, thyme, cheese, and salt. In another small bowl, mix the soup and milk together.

3. Flatten the crescent rolls one at a time. Place a small amount of tuna mixture on each roll (I divided mixture into 8ths). Fold over and seal edges.

4. Arrange stuffed crescent rolls in glass lasagna pan. Pour the soup mixture over the rolls. Bake in oven for 30 minutes.

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