What a great recipe! I used less salt, reduced fat crescents, and cream of broccoli soup doctored up with salt, pepper and garlic powder. I decided to make 4 large dumplings by separating the rolls, slightly overlapping the two edges, pinching the seams then flattening them a bit with a rolling pin. I also chose to bake the dumplings without the sauce (which I served on the side with broccoli) and they took 15 minutes tops to bake! They tasted really good, were easy and I'm sure we'll have them frequently. Word of advice: make sure your tuna is VERY dry (I had to squeeze the liquid out with my hands!), last week when I tried to make this recipe, I had to trash it because the tuna wasn't drained enough. I'm really glad I tried again though!
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What a great recipe! I used less salt, reduced fat crescents, and cream of broccoli soup...