Tuna Dumplings

 Recently, I was going through some saved recipes on Allrecipes.com and came across some that I haven't made in a while.  I have been working on using the Project Life app to make recipe pages and thought I would make this dish (which I haven't made in years, but used to make often).  I'm haven't made it in a long time because I generally eat low carb now but since I haven't made this in such a long time, and I remembered how much I use to love it...I decided to make it.

I also made a Project Life page for it.

It is a simple recipe and if you are not a fan of Tuna, you can substitute Chicken - I have done that before too, but I just like the Tuna better.

If you don't want Cream of Broccoli Soup, you can use Cream of Chicken or Cream of Celery or any "Cream of" soup you like.  I tend to use Cream of Chicken since I usually have that on hand.

Tuna Dumplings

• 1 (5 ounce) can tuna, drained
• 1 egg
• 1 teaspoon dried parsley
• ½ cup shredded Cheddar cheese
  
• ½ teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 1 (12 fluid ounce) can evaporated milk
• 2 teaspoons chopped pimento (optional)
• 1 (8 ounce) package refrigerated crescent rolls

• Preheat oven to 375 degrees F.
  In a small mixing bowl, combine tuna, egg, parsley, cheese, salt and pepper. In another small bowl, mix the soup, milk, and pimentos together. 

   

   

  
  

  

  
   

• Flatten the crescent rolls one at a time, and place a small amount of tuna mixture on each roll. Fold over and seal edges.

   

  

  
  

  

  
  

• Arrange stuffed crescent rolls in the preheated oven. Pour the soup and milk mixture over the rolls. Bake in preheated oven until the dumplings are richly browned, about 30 minutes.