Easy Crescent Tuna Bake

• 2 cans Pillsbury crescent rolls
• ½ - 1 cup mayo
• 3 cans tuna
• 2 stalks celery (chopped)
• 1 small onion (chopped)
• 6 slices American cheese

Mix Tuna salad using the tuna, onion, celery. Set aside. Press one can of Crescent rolls into bottom of 9"x13" pan. Spread tuna mixture over Crescent rolls. Top with slices of cheese. Roll out second can of Crescent rolls pinching seams together. Lay over top of tuna cheese layers. Bake in 375° F oven for 20 minutes or until top is golden brown.

Tuna Braid

1 tube unperforated sheet crescent rolls ** 2 cans tuna in water (drained) 1/2 cup frozen peas and carrots (optional) 1/4 cup diced onion 1/4 cup mayonnaise or Miracle Whip 4 slices American cheese

Heat oven to 375ºF
Combine tuna, veggies, mayonnaise & onion.
Flatten dough into 1 long rectangle on baking sheet (approximately 9" x 13").
Spoon tuna mixture lengthwise down center of dough. Top with cheese slices.
Cut slits 1" apart on each side of rectangle from filling to edge.
To give braided appearance, fold strips of dough across filling, alternating from side to side.
Bake 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.

**If using perforated dough place on ungreased baking sheet with long sides overlapping 1/2 inch; press center seam and pinch perforations together to form one large rectangle.