Tuna Divan Crescent Squares

Tuna Divan Crescent Squares

Seafood and dill are the perfect combo in this rich egg dish, made easy with creamy canned soup.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

8

servings

1
can (8 oz) Pillsbury® crescent dinner rolls
1
cup shredded Swiss cheese (4 oz)
1
box (9 oz) Green Giant® frozen cut broccoli, cooked, well drained
4
eggs
1
can (10 3/4 oz) condensed cream of broccoli soup
2
tablespoons mayonnaise or salad dressing
1/2
teaspoon onion powder
1/2
teaspoon dried dill weed
1
can (6 oz) water-packed tuna, drained
1
jar (2 oz) diced pimiento, drained
  1. Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; place lengthwise in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. Sprinkle cheese over crust; arrange broccoli over cheese.
  2. In medium bowl, beat eggs slightly with wire whisk. Beat in soup, mayonnaise, onion powder and dill weed. Stir in tuna and pimiento. Pour evenly over broccoli.
  3. Bake 28 to 32 minutes or until filling is set. Cut into squares; serve warm.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
One-fourth cup of chopped red bell pepper can be substituted for the pimiento.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 6g,
    • Trans Fat 1 1/2g),
  • Cholesterol 125mg;
  • Sodium 600mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.