Serves: 4
Total Calories: 389

1 (6 1/2-ounce) can tuna solid white packed in water, well drained
4 teaspoons lemon juice
2 (3-ounce) packages cream cheese softened
1 tablespoon chives chopped
2 teaspoons parsley chopped
1/4 teaspoon salt
6 drops hot pepper sauce
1/2 cup celery finely chopped
1 (8-ounce) can refrigerated crescent dinner roll
1 egg beaten
Sesame seeds or poppy seeds (optional)

Preheat oven to 375°.

Place tuna in a small bowl. Break apart with a fork. Toss with 3 teaspoon of the lemon juice set aside.

In a medium bowl, stir cream cheese, chives, parsley, remaining 1 teaspoon lemon juice, salt and hot pepper sauce until blended. Stir in celery. Add tuna mixture. Stir just until blended.

Separate crescent roll dough into four rectangles, pinching perforations together. Roll each into a 7 x 5-inch rectangle. Place one-fourth of the tuna mixture on half of each rectangle. Fold in half to completely enclose filling. Press edges together to seal. Place on an ungreased baking sheet. Carefully brush tops with egg and sprinkle with seeds.

Bake for 15 minutes or until golden brown. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 389
Calories from Fat: 242

More Recipes from the Just Good Cookin' Cookbook:
Creamy Tuna Bundles
Fish McMom's
Reuben Dogs
To Make Pizza Pockets