1 6 1/2 oz can of tuna drained and flaked
1/2 cup celery diced
1/2 cup mayo
sweet relish if you like, or pickles if desired ( optional)
2 packages of Pillsbury Crescent Rolls ( 16 rolls)
1 cup shredded cheddar cheese ( for sprinkling)
Make tuna salad with the first 4 ingredients. Remove rolls from packages, form 8 rectangles by sealing perforated edges of 2 rolls. Sprinkle 1 tablespoon of cheese over half of each rectangle. Top with about 1/4 cup of the tuna mixture and another tablespoon of cheese. Fold other half of rectangle over filling; seal edges with tines of a fork.
Place on non-stick baking sheet. Bake at 425 until golden brown, about 15 minutes. Serve hot.
