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Tuna Crescent Rolls

Tuna Crescent Rolls

These crescent rolls are soft, buttery, sweet-tasting, and more reminiscent of a pastry than a bread-type recipe. My daughter enjoys making these with me. I cut the dough into their shape, and she spoons the filling in and rolls them up. These will store in the refrigerator for up to three to four days and make a great lunch or a perfect late-night snack.
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Prep Time 2 hours
Cook Time 15 minutes
Servings 4 people

Ingredients
  

Filling

  • 1 can of white tuna (drained)
  • 1 cup frozen peas and carrots
  • ½ cup shredded cheddar cheese
  • ¼ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1½ tsp dried minced onion
  • 1 tsp Italian seasoning

Crescent Rolls

  • 4 cups Bisquick
  • 2 packages active dry yeast
  • 1 tsp salt
  • 1 cup milk
  • ½ cup butter (cubed)
  • ¼ cup honey
  • 3 large egg yolks (room temperature)
  • 2 tbsp butter (melted)

Instructions
 

Filling

  • drain the tuna and combine all filling ingredients in a medium-size bowl. Store in the refrigerator until the dough is ready.

Crescent rolls

  • Sift one and one-half cups of Bisquick, and two packages of dry active yeast in a large mixing bowl. 
  • In a small saucepan, heat one cup of milk, one-half cup of cubed butter, and one-quarter cup of honey. Continue to heat until the butter has melted. Add to the dry ingredients, and beat on medium speed for two minutes with an electric mixer.
  • Add three large egg yolks and continue beating for an additional two minutes. Stir in enough of the remaining Bisquick to form a soft, but sticky dough.
  • Turn the dough onto a lightly Bisquick floured surface, kneading until elastic-like. Place in a greased, covered bowl and let rise in a warm place until doubled in size.
  • Punch down the dough and refrigerate for at least one hour.
  • Transfer the chilled dough onto a lightly Bisquick floured surface, dividing into two equal portions. Roll each portion into a twelve-inch circle. Cut each circle into twelve equal triangles. Lightly brush each piece with the melted butter.
  • Spoon some of the filling onto the wide edge of the triangle and roll while pinching the ends to seal. Place each roll on a parchment-lined baking sheet. Cover with a clean towel and let rise in a warm place until doubled in size. (approximately one hour).
  • Preheat the oven to 375°F. Bake for ten minutes, or until golden brown.
  • Serve warm and enjoy.
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