2 tubes crescent rolls
1 can tuna (6 1/2 oz.), drained
1/2 c. chopped celery
1/2 c. chopped green peppers
1/4 c. chopped onion
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 1/2 c. shredded Cheddar cheese (about 6 oz.)
1/4 c. milk

Heat oven 350. Unroll crescents and keep in rectangles (not triangles). Mix tuna, celery, green pepper, onion and 1/4 cup of soup.

Spoon mixture onto rectangles, sprinkle with cheese then seal edges. Pierce top with fork or knife. Place on cookie sheet. Bake until light golden brown. Mix remaining soup, 1/2 cup cheese, milk, over low heat until blended. Serve over tuna crescents.