Crescent Tuna Braid
Transform your dinner table with this savory and visually stunning Crescent Tuna Braid, a delicious twist on a classic tuna melt! This easy-to-make dish combines creamy canned tuna, mayonnaise, tangy dill pickle relish, and melty cheddar cheese, all wrapped in flaky crescent roll dough and baked to golden perfection. The delicate braided pattern not only impresses but ensures every bite is filled with rich, creamy filling and a buttery crust. Perfect for weeknight dinners or as an elegant party dish, this recipe comes together in under 45 minutes, making it as convenient as it is irresistible. Serve it warm with a side salad for a complete meal or enjoy it as a standout appetizer at your next gathering.
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Recipe Information
Ingredients
- 12 oz canned tuna
- 8 oz crescent roll dough
- 0.33 cup mayonnaise
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 2 stalks green onions
- 2 tbsp dill pickle relish
- 1 tbsp lemon juice
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 large egg
- 1 tbsp water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Open the cans of tuna and drain them well, using a strainer if necessary. Transfer the tuna to a mixing bowl.
Add mayonnaise, cream cheese, shredded cheddar cheese, diced green onions, dill pickle relish, lemon juice, garlic powder, salt, and black pepper to the bowl with the tuna. Mix thoroughly until the tuna filling is creamy and fully combined. Set aside.
Pop open the crescent roll dough and unroll it onto the prepared baking sheet. Press the seams together to create one large rectangular sheet of dough.
With a sharp knife or pizza cutter, make 1-inch diagonal cuts along both long edges of the dough, leaving the center section about 4 inches wide for the filling.
Spoon the tuna filling down the center section of the dough, spreading it evenly from top to bottom.
Starting at one end, fold the cut strips of dough over the filling, alternating sides to create a braided pattern. Continue until the entire braid is closed.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the entire surface of the braid to achieve a golden crust during baking.
Bake the tuna braid in the preheated oven for 20-25 minutes, or until the dough is puffy and golden brown.
Remove the braid from the oven and let it cool for 5 minutes before slicing and serving. Enjoy your Crescent Tuna Braid!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.1 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 272 mg | 21% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
