Braided Bread With Tuna Filling Recipes

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CRESCENT TUNA BRAID



Crescent Tuna Braid image

Make and share this Crescent Tuna Braid recipe from Food.com.

Provided by kerrysdancin

Categories     One Dish Meal

Time 47m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 (9 ounce) can solid light tuna, drained
2 hard-boiled eggs, chopped
1/4 cup light mayonnaise
1/4 cup chopped onion
2 tablespoons dill relish
1 diced roma tomato
1 (8 ounce) can pillsbury reduced-fat crescent rolls
1 cup shredded swiss cheese
1 tablespoon sesame seeds

Steps:

  • Heat oven to 375°F.
  • Combine tuna, eggs, mayonnaise, onion, dill pickle (or relish) and diced tomato.
  • Separate dough into 2 long rectangles.
  • Place on ungreased baking sheet with long sides overlapping 1/2 inch ; press center seam and pinch perforations together to form one large rectangle (approx. 13.5" x 8.5").
  • Spoon tuna mixture lengthwise down center of dough. Sprinkle 1/2 cup cheese over filling.
  • Cut slits 1" apart on each side of rectangle from filling to edge.
  • To give braided appearance, fold strips of dough across filling, alternating from side to side.
  • Bake for 17 to 20 min or until golden brown. Remove from oven; sprinkle with remaining 1/2 cup cheese and sesame seeds.
  • Garnish with parsley sprig.

Nutrition Facts : Calories 625.2, Fat 38.8, SaturatedFat 14.7, Cholesterol 295.1, Sodium 621.8, Carbohydrate 15.3, Fiber 1.8, Sugar 4.2, Protein 52.1

TUNA CRESCENT RING



Tuna Crescent Ring image

This is really easy to throw together, and I often use it when I am too tired to fix anything else. -Julia Bivens, Martinsburg, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 tube (8 ounces) refrigerated crescent rolls
1 can (12 ounces) albacore white tuna in water
1 cup frozen peas and carrots (about 5 ounces)
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1-1/2 teaspoons dried minced onion
1 teaspoon Italian seasoning

Steps:

  • Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal., In a small bowl, combine the remaining ingredients. Spoon across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible)., Bake 15-20 minutes or until golden brown and heated through.

Nutrition Facts : Calories 506 calories, Fat 30g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 1044mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.

TUNA BISCUIT BRAID



Tuna Biscuit Braid image

This recipe comes from the Chicago Tribune, published in the 1980s. I made it often but lost the recipe one day. I searched online for years, trying to find it again, and even tried to recreate it from memory, but nothing was quite right. We're remodeling the kitchen now, and lo and behold, the recipe card fell to the floor when we took the old cabinets down! So here it is, never to be lost again.

Provided by NotElizabeth

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 (9 1/2 ounce) can tuna, drained and flaked
3/4 cup cheddar cheese, grated
1/4 cup mayonnaise
2 tablespoons parsley, chopped
1 tablespoon lemon juice
4 green onions, chopped with tops
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups biscuit mix
1/2 cup water
celery seed (optional)

Steps:

  • Heat oven to 425°F Grease a small baking sheet.
  • Combine tuna, cheese, mayonnaise, parsley, lemon juice, onion, salt, and pepper. Blend thoroughly and set aside. (Note: You can use Swiss or another kind of cheese if you like.).
  • Add water to biscuit mix, and knead 10 times on a lightly floured surface.
  • Pat dough into a 10x12-inch rectangle in the center of the baking sheet.
  • Spread tuna mixture evenly down the center of the rectangle.
  • Make 6-7 cuts down each side of the rectangle, from the outer edge to the tuna mixture.
  • Bring the opposite strips up and over the filling and seal the ends to form a braid.
  • Sprinkle with celery seed.
  • Bake 15-20 minutes at 425°F.
  • Use two large pancake turners to lift onto serving plate.
  • Cut into pieces crosswise.

Nutrition Facts : Calories 346.8, Fat 16.8, SaturatedFat 5.7, Cholesterol 35.3, Sodium 803.4, Carbohydrate 30.6, Fiber 1.2, Sugar 6, Protein 17.7

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