Tasty Tuna Melts

I'd never had a tuna melt in my life before I tried this recently by combining ideas from several tuna melt recipes. Baking the melts on crescent rolls gives them a warm, flaky base - hope you enjoy!

Ingredients

8 pack crescent rolls
2 6-ounce cans of your favorite tuna, drained
3 tablespoons mayo (more if desired)
1 celery stalk, diced
1 tablespoon parsley
1 tablespoon lemon juice
1/8 teaspoon salt
1/2 teaspoon garlic, or to taste
Dash of hot sauce, or to taste
Freshly ground pepper, to taste
Tomato slices
Sliced muenster cheese


Directions

1. Preheat oven to 375.

2. Combine tuna, mayo, celery, parsley, lemon juice, salt, garlic, hot sauce, and pepper in a medium bowl.

3. Important: spread crescent rolls into rectangles (2 triangles, un-separated for each melt) and place on baking sheet. If they get seperated, just pinch the seam back together.

4. Spread 1/4 of the mixture mixture on each roll. Top with tomato slices if desired and bake approximately 7 minutes.

6. Remove from oven, top each melt with a slice of cheese, and bake another 7 minutes until cheese is melty and bubbly. Makes 4 melts.

Notes:

-I use reduced fat Pillsbury crescent rolls and low fat Hellman’s mayo to make this lighter.