- 1/2 cup tuna salad
- 2 tablespoons Old El Paso® chopped green chiles
- 1 tablespoon chopped cilantro
- 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 3/4 cup shredded Cheddar cheese
- In bowl, mix tuna salad, chiles and cilantro.
- Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal); shape rectangles into squares. Spoon tuna mixture in center of each square; sprinkle each with 1 tablespoon of the cheese. Fold dough over filling to form a triangle; firmly press edges with fork to seal. Place on ungreased cookie sheet. Sprinkle with remaining cheese.
- Bake at 375 degrees F 12 to 15 minutes.