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Tuna Crescents

2 Tbsp. salad oil
1/4 cup finely chopped celery
1/2 cup finely chopped onion
1/4 tsp. hot pepper sauce or red cayenne pepper
2 (7 oz.) cans Tuna
1 can cheddar cheese or golden mushroom soup
1/2 cup milk
2 packages refrigerated crescent rolls


Saute celery and onions in salad oil until tender; add sauce. Mix well with Tuna. Place crescent roll dough on ungreased cookie sheet to form 8 rectangles.


Place generous heaping tablespoons of Tuna mixture on each rectangle; fold over and seal edges with tines of fork. Pierce tops to allow steam to escape.


Bake at 350 F until dough is lightly browned and puffed. Ladle soup, heated with milk, over each and serve while hot.





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