1 (6 oz.) can tuna
1 hard-boiled egg, chopped
1/4 c. chopped celery
1/4 c. mayo or salad dressing
2 tbsp. pecans, coarsely chopped
2 pkg. refrigerator crescent rolls
4 oz. (1 c.) shredded Cheddar cheese

Combine ingredients, except rolls and cheese. Form 8 rectangles by sealing perforated edges of 2 rolls. Sprinkle 1 tablespoon cheese over half of each rectangle. Top with about 1/4 cup of tuna mixture and another tablespoon of cheese. Fold other half of rectangle over filling; seal edges with tines of fork. Place on ungreased baking sheet.

Bake at 425°F for 15 minutes or until golden brown.