1 can water packed tuna
1 cup low-fat shredded cheddar cheese
2 Tablespoons LF Ranch Dressing
1 can Pillsbury Reduced Fat Crescent rolls
Preheat oven to 375 degrees. Combine tuna, cheese and dressing. Separate each crescent roll dough into four rectangles. On ungreased baking sheet, press each rectangle to about 4 inches by 8 inches. Cut each rectangle in half to form 8 squares. Put tuna mixture on a diagonal half of each square, leaving a 1 inch border around filling. Fold dough in half to form triangles; press edges with a fork to seal and cut a slit in top. Bake at 375 degrees for 14-16 minutes or until golden brown.
Adapted from a Chicken of the Sea Tuna can recipe.
4 servings (two triangles each)
5 Weight Watcher Points per serving.
RR: These were okay. My kids really liked them. I had these for dinner with peas. If we have them again it will be for lunch because they were not really filling enough.