1 (8 oz.) pkg. refrigerated crescent rolls
1 egg
1 (6 1/2 oz.) can tuna
1/2 c. shredded cheddar cheese
1/4 c. finely diced celery
1/4 c. mayonnaise
1 tbsp. lemon juice
1/4 tsp. salt

Separate crescent dough into triangles. Place half on greased cookie sheet. To make filling combine tuna, cheese, celery, mayonnaise, lemon juice and salt. Mound filling on triangles.

Beat egg with 1 tablespoon water; moisten edges of triangles. Top with remaining triangles, stretching to fit. Pinch edges together firmly. Brush tops with egg mixture. Bake 15-20 minutes at 375 degrees.