The good news is, it worked quite well. The bad news is, before I make home made Crab Rangoons I need to buy a replacement can of crab meat.
The plan was to use 2 cans of tuna for this recipe. If you are not a fan of tuna, chicken breast can be substituted as well...or the 50/50 split of 1 can tuna and 1 can crab meat like I cooked. Whatever your personal preference for protein, this is a dish I enjoy and my steak and potato guys enjoy without protest.
2 packages refrigerated crescent rolls
2 cans (6 oz) water packed tuna, drained (**or chicken, or 1 tuna & 1 crab**)
1 medium red bell pepper, diced
1 can (14 oz) artichoke hearts, drained and chopped
1 can (3 1/2 oz) sliced black olives
1 1/2 TBS lemon zest
1 (4 oz) package of crumbled Feta cheese
1 cup shredded Parmesan, Roman, Asiago cheese blend
1 TBS minced garlic
1 TBS Italian seasoning blend
*egg white + 1/4 tsp Italian seasoning*
1 - Preheat oven to 375 degrees F.
2- Unroll crescent rolls and separate triangles. Arrange triangles in a round pattern, with the wide end in the center, and the point extending out, overlapping enough to create a base for the filling.
3- Combine the tuna (crab), diced red pepper, artichoke, olives, lemon zest, both cheeses, garlic, and 1 TBS Italian seasoning.
4- Place combined filler in a circle on the overlapping section of the crescent rolls.
6- Brush outside of crescents with egg white + 1 tsp Italian seasoning mix.
Adapted to meet our kitchen needs from the Mediterranean Tuna Wreath recipe, published on page 13 of the Pampered Chef's 2001 Fall/Winter Season's Best Recipe Collection.