2 tbsp. salad oil
1/4 c. finely chopped celery
1/2 c. finely chopped onion
1/4 tsp. hot pepper sauce or red cayenne pepper
2 (7 oz.) cans tuna
1 can cheddar cheese or golden mushroom soup
1/2 c. milk
2 pkgs. refrigerated crescent rolls

Saute celery and onions in salad oil until tender; add sauce. Mix well with tuna. Place crescent roll dough on ungreased cookie sheet to form 8 rectangles.

Place generous heaping tablespoons of tuna mixture on each rectangle; fold over and seal edges with tines of fork. Pierce tops to allow steam to escape.

Bake at 350 degrees until dough is lightly browned and puffed. Ladle soup, heated with milk, over each and serve while hot.