Tuna Salad Bake

• 1 (8 count) package crescent rolls
• 1 (12 1/2 ounce) can tuna, drained and flaked
• 1/2 cup chopped celery
• 1/4 cup green goddess salad dressing
• 2 cups chopped lettuce
• 2 medium tomatoes, chopped
• 4 slices American cheese, halved diagonally (4oz)

1. Unroll crescent roll dough; separate into 8 triangles.
2. Place in greased 9-inch pie plate, pressing edges together to form pie shell.
3. Trim edges of rolls 1/2 inch beyond edge of pie plate; fold under.
4. Bake, uncovered, in 350 degree oven about 10 minutes.
5. Meanwhile, combine tuna, celery, and salad dressing; spread mixture over partially baked shell.
6. Sprinkle with chopped lettuce; top with chopped tomatoes.
7. Bake, uncovered, for 10 minutes.
8. Top with cheese halves; bake about 10 minutes more or until cheese melts.

crescent rolls, tuna, celery, green goddess salad dressing, chopped lettuce, tomatoes, american cheese

Taken from www.food.com/recipe/tuna-salad-bake-83226 (may not work)