Ingredients

1 7-ounce can tuna, drained and flaked
1 hard cooked egg, chopped
1/4 Cup chopped celery
1/4 Cup mayonnaise
2 Tablespoon coarsely chopped pecans
2 refrigerated crescent rolls tubes
1 Cup shredded Cheddar cheese

Instructions

Combine tuna, egg, celery, mayonnaise and pecans. Form 8 rectangles with the crescent rolls, sealing perforations. Sprinkle 1 tablespoon cheese over half of each rectangle. Top with about 1/4 cup of the tuna mixture and another tablespoon of cheese. Fold empty half of rectangle over filling and seal edges with tines of fork. Bake on ungreased cookie sheet at 425 degrees for about 15 minutes.

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