Ingredients
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Aluminium foil, as needed
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Cooking spray
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All-purpose flour, for dusting
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1 (8 oz) pkg Pillsbury ™ Original Crescent Dough Sheets
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2 celery stalks, finely chopped
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2 (4 oz) cans Chicken of the Sea Solid White Pure Tuna No Drain
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3 tbsp mayonnaise
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2 tbsp plain Greek yogurt
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1 tsp Dijon mustard
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1 tbsp finely chopped red onion (optional)
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1 bunch fresh parsley
Steps
1
Preheat oven to 400°F. Line a large baking sheet with parchment. Cut eight (8x4-inch) sheets of foil. With one of the short ends of a foil sheet facing you, roll the bottom left corner up and toward the right to start creating a cone shape. Continue rolling while holding the bottom right corner together, to form a cone-shaped mold with a 3-to-4-inch opening at the top. Repeat with remaining foil sheets. Grease outsides of cone molds with the cooking spray.
2
On a lightly floured surface, unroll the dough sheet. Using a pizza cutter or sharp knife, cut dough lengthwise into eight 1-inch strips. Wrap 1 strip around each foil mold to create a carrot shape, making sure there are no gaps when wrapping. Place on prepared baking sheet and bake 7–9 min., until golden brown. Transfer to cooling rack to cool completely before removing foil molds.
3
Meanwhile, in a medium bowl, combine the celery, tuna, mayonnaise, yogurt, mustard, and onion, if using. Season with salt and pepper. Refrigerate until ready to use.
4
Carefully fill each cooled crescent “carrot” with tuna salad. Trim the parsley sprigs if needed, then fit sprigs into the opening of each stuffed roll to make “stems.” Serve immediately.
Tips
You can also swap in chicken salad, egg salad, or any cold filling you like for an easy variation.
