1 pkg. refrigerated crescent rolls (8 rolls)
1 (9 1/4 oz.) can tuna, drained
1/2 c. chopped celery
1/4 c. green goddess salad dressing (or other)
2 c. iceberg lettuce, chopped
2 med. tomatoes, sliced
4 slices American cheese halved diagonally (4 oz.)

Unroll dough and separate into 8 triangles. Place in a greased 9 inch pie plate, pressing edges together to form a pie shell. Bake uncovered at 350 degrees for 10 minutes.

Meanwhile, toss tuna and celery with salad dressing; spread mixture over partially baked shell. Sprinkle with chopped lettuce; arrange tomato slices atop. Bake, uncovered, 10 minutes longer. Top with cheese halves; bake 10 minutes more. Makes 6 servings.