Tuna Crescent Ring

I'm resurrecting my recipes!! Yeah, yeah... so you all know I've been preoccupied with other things for the last 7 months. I figured you all deserved a new recipe! And I've tried a couple new ones recently that turned out to be yummy, so I've finally decided to take the time to share them with you.

This first recipe, Tuna Crescent Ring, is so simple and easy. It's a great summer night dinner! We enjoyed it with nice juicy and sweet slices of watermelon. It has no complicated ingredients and took moments to put together and cook! This is such an easy "after work" dinner.
Here we go!!

Ingredients:
1 tube (8 oz) refridgerated crescent rolls

1 can (12 oz) solid white tuna, drained and flaked

1 cup frozen peas and carrots (or just peas, like we did)

1/2 cup shredded cheddar cheese

1/4 cup mayo1 tablespoon Dijon mustard

1-1/2 teaspoons diced minced onion

1 teaspoon Italian Seasoning

Directions:
1. Unroll crescent dough and seperate into triangles. Place on an ungreased baking sheet, forming a ring with pointed ends facing outer edge of sheet and wide ends overlapping. Lightly press wide ends together.

2. In a small bowl, combine the remaining ingredients. Spoon over wide ends of ring. Fold points over filling and tuck under wide ends (filling will be visable).

3. Bake at 375 degrees for 15 - 20 minutes or until golden brown and filling is hot.
It's really good because you get to enjoy the buttery goodness of the crescent rolls and then the tuna filling has a cheesy tanginess to it. The watermelon was a great contrast! Enjoy!!