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1 (12 oz.) can tuna, drained and flaked
1 c. shredded Cheddar cheese
2 Tbsp. Ranch Style dressing
1 (8 oz.) can refrigerated crescent roll dough

Combine tuna, cheese and dressing. Separate crescent dough
into four rectangles. Press each rectangle into a 4 x 6-inch. Cut
each rectangle in half to form 8 squares. Mound tuna mixture on a
diagonal half of each square, leaving 1/2-inch border around the
filling. Fold dough to form triangle; press edges with a fork and
cut a slit in top. Bake at 375 degrees for 14 to 16 minutes until golden
brown. Yields 4 servings.

Note: I used 2 cans of crescent dough for filling. If desired,
you may add 1/4 cup chopped peppers, onion and celery or olives.

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