Skip to Content
Français
Menu

Don't Panic Tuna Confetti Wreath

  • Save Recipe
  • Prep 15 min
  • Total 33 min
  • Servings 4
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
When you get a phone call that unexpected company are on their way and you notice it's lunch time... don't panic. Serve with a crisp green salad and you have a quick impromptu lunch for 4.
Created Dec 19, 2013
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 can (170 g) flaked tuna, drained
  • 1 cup (250 mL) shredded Cheddar cheese
  • 2/3 cup (150 mL) whipped salad dressing (mayonnaise type)
  • 2 stalks of celery, diced
  • 2 green onions, sliced
  • 1/3 cup (75 mL) toasted almonds (slivered or sliced)
  • 1/3 cup (75 mL) dried cranberries
  • ¼ tsp (1 mL) pepper
  • 1 tsp (5 mL) dried dill weed
  • 1 can (8 crescents) Pillsbury* Original Crescents or Pillsbury* Reduced Fat Crescents or Pillsbury* Multigrain Crescents
  • 1 tbsp (15 mL) slivered or sliced almonds

Steps

  •  
    1
    Heat oven to 375°F. Line baking sheet with parchment paper.
  •  
    2
    In large bowl, combine tuna, cheese, salad dressing, celery, green onions, toasted almonds, cranberries, pepper, and dill weed.
  •  
    3
    Unroll dough and separate along the perforations into 8 triangles. Arrange triangles on the baking sheet in a sunburst shape overlapping slightly. Spoon the tuna mixture in a circle around the middle. Fold the points in to cover the filling leaving a small space between each so the topping shows through.
  •  
    4
    Sprinkle the top of the dough with almonds.
  •  
    5
    Bake at 375°F for 18 to 20 minutes or until golden brown. Let stand 5 minutes before slicing.

Expert Tips

  • Tip 1
    Pillsbury* Baking Challenge Grand Prize Winner: Dianne Gardner, Calgary, Alberta

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved