1 (6 1/2 oz.) can tuna, drained
3/4 c. Cheddar cheese, shredded
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (8 oz.) can Pillsbury quick crescent dinner rolls
1/2 c. milk

Preheat oven to 375 degrees. In a small bowl, combine tuna, 1/2 cup shredded cheese (reserve 1/4 cup) and 5 tablespoons soup. Separate rolls, place 2 tablespoons tuna mixture on the wide edge of the roll. Roll up, starting at the shortest side. In small saucepan, heat remaining soup, reserved cheese and milk until bubbly. Pour 1/2 of the soup mixture into ungreased 8- or 9-inch square pan; arrange filled crescents over soup. Bake 25 to 30 minutes, or until brown. Pour remaining sauce over crescents.