NextPrevious

Tuna Roll

 

Tuna Roll

This take on a tuna sandwich is hands-down my family’s favorite lunch. Pair it with some fruits and vegetables, and you’ve got a delicious, balanced meal. These freeze well, so you might want to double the batch, wrap, and freeze the extras.

1. Preheat oven to 375 degrees.

2. Open the tube of dough, and separate into four rectangles. Press the perforated triangle seams together.

3. Mix all the remaining ingredients together.

4. Place 1/4 of tuna mixture in the middle of each rectangle, lengthwise like a hot dog.

5. Bring the long edges of the dough up around the tuna and seal. Turn so the seal is on the bottom. Fold up the short edges of dough on each end.

6. Bake for 8–10 minutes until dough is golden brown. Cool, wrap in plastic wrap, and refrigerate.


 

Ingredients:

1 tube refrigerated crescent roll dough
1 can water-packed albacore tuna
1/4 cup chopped dill pickle
2 tablespoons light mayonnaise
1 teaspoon yellow mustard
1/4 teaspoon seasoning salt

 
Close

This is a web preview of the "52 School Lunches" app. Many features only work on your mobile device. If you like what you see, we hope you will consider buying. Get the App