Tuna Dumplings

Tuna Dumplings

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."
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Ingredients

40 m servings 341 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 929 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small mixing bowl, combine tuna, egg, parsley, cheese, salt and pepper. In another small bowl, mix the soup, milk, and pimentos together.
  3. Flatten the crescent rolls one at a time, and place a small amount of tuna mixture on each roll. Fold over and seal edges.
  4. Arrange stuffed crescent rolls in the preheated oven. Pour the soup and milk mixture over the rolls. Bake in preheated oven until the dumplings are richly browned, about 30 minutes.

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Reviews

Read all reviews 46
  1. 62 Ratings

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Most helpful positive review

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 ti...

Most helpful critical review

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 surp...

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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 ti...

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, s...

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 br...

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 ...

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 proble...

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 w...

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 surp...

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 nic...

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