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."
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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
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