tuna rolls

This is a full-on cheat. We made these for our Christmas day picnic, and I'm simplifying it even further by suggesting the use of tapenade to save you chopping olives yourself. This could be modified in any number of ways with equal success, I expect. I was inspired by a combination of empanadas and a recipe for chicken crescent rolls that my mother used to make (and I always loved!).


Tuna Rolls

1 can tuna
~1 c. tapenade (heavy on the green olives) OR 1/2 c green olives with pimentos, chopped, and 4 T capers and 1/2 c. onions (cooked with olive oil until soft)
fresh ground pepper
Pillsbury crescent rolls
1 beaten egg (optional)

Preheat oven to the temperature recommended on the crescent roll package (depends slightly on the variety). Open and drain the tuna. Flake into mixing bowl. Mix with tapenade and sprinkle generously with pepper. (Salt if you wish -- it depends on how salty your other ingredients are.) Unroll crescent roll triangles (one at a time) and spread or roll so that they are a bit thinner and wider -- as much as you can without jeopardizing their integrity. Plop a big spoonful of filling onto the dough triangle then wrap it up, being sure to pinch or smooth securely. Put on ungreased cookie sheet. Baste with egg for a little better-looking pastry, but this isn't really essential. Cook about 10-13 minutes or until golden brown.