Reviewed: Dec. 7, 2004

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.

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FEISTY9

Cooking Level: Expert

Home Town: Fairfax, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 10, 2004

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.

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BCVB9

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Reviewed: Nov. 2, 2004

This recipe was a hit, I was surprised that it was described as having a "sophisticated" taste! I ended up with extra mixture and ran out of crescent rolls, so I spread the rest on a sheet of puff pastry and baked for 30 minutes, it was great too!

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AMYMSER

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Reviewed: Apr. 3, 2004

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.

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MOM130

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Reviewed: Mar. 24, 2004

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.

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RAVEN321

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Reviewed: Mar. 5, 2003

I did not prepare these with the soup and milk because I was looking for something more like a tuna puff. The other reviews didn't seem to have any difficulty but I wasn't clear on what to do with the crescents. The recipe serving is 6 but my crescent package had 8, so I left it in a rectangle (2 joined crescents), added the filling, pulled all 4 corners in, pinched the seams, and twisted the top. That gave us 4 dumplings. It turned out great for us but I think I'd prefer it with chicken or with a tuna salad filling.

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YUMYUM123

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Reviewed: Nov. 14, 2002

this was easy to make and tasted great. my boyfriend wasn't sure at first sight but i got a high five with his mouth full!

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MISSBERNIE

Cooking Level: Expert

Home Town: Cuyahoga Falls, Ohio, USA

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Reviewed: Oct. 29, 2002

SOMETHING DIFFERENT TO DO WITH TUNA...TASTY, BUT MY DUMPLINGS STUCK SO I NEXT TIME I WOULD SPRAY THE PAN FIRST AND INCREASE THE COOKING TIME BY ABOUT 15 OR MORE MINUTES. OVERALL THIS ONE IS A KEEPER.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: May 14, 2002

Tasty and kid-friendly at this house! A nice alternative to tuna casserole. I added some chopped celery to the filling, and some onion would also add more zing to the flavor.

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tracylynn

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Reviewed: Mar. 30, 2002

This is one of those great recipes that can easily be made when you don't have very many ingredients on hand. I didn't have any cream of broccoli or evaporated milk around, so I don't know how it is with the sauce, but it was extremely tasty without.

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Amanda Fetters

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Reviewed: Feb. 19, 2001

Very rich but tasty. Make sure crescent rolls are cooked long enough not to be doughy, but not so long that they're burned--keep a close eye while baking!

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DRHELYMO

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Reviewed: Nov. 9, 2000

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.

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KAESS

Cooking Level: Intermediate

Living In: Bensalem, Pennsylvania, USA

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Reviewed: Aug. 6, 2000

Didn't do the pour-over soup mixture, because 1: we didn't have the ingredients, and 2: my sweetheart is lactose intolerate, he couldn't eat it anyway. But I did the tuna-wraps for the dumplings and we ate them as is. They were deliscious! :) Would make a great appetizer for parties!

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Lisa

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Reviewed: Jul. 18, 2000

This is really good. My aunt gave me a similar recipe using canned chicken and cream of chicken soup instead of tuna and cream of broccoli. I like the mix of flavors and the leftovers were nice to come home to.

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