Recipe by MARBALET
"Crescent rolls stuffed with a tuna mixture surrounded by a savory broth. Just the thing to fill up you family on a cold winter's night."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (6 ounce) can
shredded Cheddar cheese
ground black pepper
1 (10.75 ounce) can
condensed cream of broccoli soup
1 (12 fluid ounce) can
1 (8 ounce) package
refrigerated crescent rolls
We thoroughly enjoyed this meal. I substituted skim milk and reduced fat crescent rolls to lower the calories, and it was still delicious. Though, I will put only 8 ounces of skim milk next time instead of 12 ounces. Also good with cream of mushroom soup. Another tip: Bake the dumplings for at least 10 minutes before you pour the soup mixture into the pan, or else they come out too soggy.
First off: BOTH KIDS ATE 'EM! 11 & 14! I changed the recipe, but not too much. I didn't make the sauce & used a 12oz can chunk light tuna & a "10 pack" of buttermilk biscuits. They are surprising (suspiciously :D) similar to cresent rolls when flattened. I oiled the pan a little & baked 'em about 25 minutes. For the filling, I used the tuna, 3/4t salt, 1/2t pepper, a cup of cheddar & just one egg. I let that sit a while in the refrig to plump up the cheese & help it hold its shape. I made goodsize - inch or more - tuna "meatballs." Placed them in the center & pulled up from the sides four times (imagine a square), gave them a pinch & a twist, then baked. If I hadn't put the biscuits on the oiled pan then filled, they all would've stayed together; but oil got on the corners I was trying to seal so a couple openned. The intact ones were cute! I sprinkled sesame seeds over the top before baking, too. The taste wasn't "wow," but it's a new way to serve tuna - that those kids will eat - at least mine - & that's saying something! :) Of course, I suppose most kids would eat anything wrapped in a biscuit or cresent roll. Ha.
I followed other people's suggestions and baked these separately from the soup as I don't like soggy bread, either. I thought these were okay, but my husband really liked them. I served the brocolli soup as a dip, but will use cream of mushroom soup the next time I make this because we both thought that the brocolli and tuna did not compliment each other well. I'm also going to try this with salmon the next time I do it. Thanks for an interesting recipe!
This recipe was a wonderful surprise. I'd been looking for something different to do with canned tuna and these dumplings were delightful. My hubby was very impressed! I added fresh brocolli between the dumplings before pouring the sauce over. I also sprinkled extra shredded cheese on top about 5 minutes before removing from the oven.
These are great! I would cook them without the soup first as someone else suggested so they don't get too soggy, but they're still good if you don't. Each person will get a little of the soup, so I serve this in bowls. Also, you could try these on canned round biscuits--just flatten and stretch each biscuit, put the filling in the middle, and fold over into a triangle.
Good use of tuna. Next time I will cook the dumplings alone and serve soup as a side as to prevent the bread from getting soggy. It's yummy and my kids liked it so it's a keeper!!
These are very good served with some rice to soak up extra sauce. I don't put the pimento in and sometimes I change the soup to a different cream - they've been good every time. My only problem is figuring out when they're cooked. It's hard to tell what the dough is doing while it's in the soup mixture and I tend to end up with undercooked dumplings - they still taste good though.
The "cook time" at the top needs to be changed - it's not 10 minutes, but besides that, this recipes was very good. Even my picky 3 1/2 year old ate it without questions (that's a miracle). I was afraid to overstuff the rolls with the mixture, but next time I'm definitely going to add more of the mixture to the inside. Great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 149
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make spicy tuna tartare with toasted cashews and coconut milk.
Learn how to make spicy tuna sushi rolls at home.
See how to make homemade tuna noodle casserole without the canned soup.