Tuna Salad Crescent Bake

Tuna Salad Crescent Bake

A Recipe from 100 Bake-Off Recipes…from the 20th annual Bake-Off (1969)

About the Recipe

When I first saw this recipe, I thought – oh that looks like one that will become a staple! And don’t get me wrong, it’s really good, it just needs a few adjustments. Give this one a try for sure, but half the amount of mayo and half the amount of cottage cheese and you should be good. I actually liked this one a little bit better cold, but it would have been marvelous hot if it hadn’t been so wet.

Another note – I might try this in a 9″ pie dish next time. I’m guessing that the crescent rolls used to be packaged a little bit differently, because this certainly wasn’t close to a square.

For more recipes in the Pillsbury Challenge, click here!

About the book

It seemed appropriate to use this very American cookbook on the 4th of July. Something about 1969 screams stars and stripes throughout cultural references to the time, and certainly this book with it’s “GREAT AMERICAN EVENT” on the inside cover stands as the same.

One more note on this one – Ann Pillsbury, our wonderful cookbook narrator has been replaced! Further research reveals that Ann Pillsbury, much like Betty Crocker, never really existed in the first place. “Ann” could be a reference to Charles Alfred Pillsbury’s wife, Mary Ann (pure speculation, I have found no research to support this).

At any rate, she disappears for Bake-Off #20 being replaced by the Director of the Pillsbury Consumer Service Kitchens, Barbara Thornton. This, like the cookbook title, continues to evolve over the next few books. Stay tuned!

The Recipe!


1 can (8 oz.) Pillsbury Refrigerated Quick Crescent Dinner Rolls
2 eggs, slightly beaten
1 1/3 c grated Parmesan cheese
1 1/2 c salad dressing or mayonnaise (NOTE: Use half this amount for less mushy dish)
6 hard cooked eggs, chopped
1 family-size can (9 1/4 oz) chunk style tuna, drained
1 c peas*
1 c creamed cottage cheese (NOTE: Use half this amount for less mushy dish)
6 slices processed American cheese
1/2 c soda cracker crumbs


Unroll crescent dough and place in an ungreased 9-inch square or 12×8-inch (2 qt.) baking dish. Press over bottom and 1 1/2 inches up sides to form a crust. In small mixing bowl, combine beaten eggs with Parmesan cheese. Spread half of egg-cheese mixture over crust. Set aside remaining mixture for topping.

In large mixing bowl, combine salad dressing, hard cooked eggs, tuna, peas, and cottage cheese; mix well. Spoon mixture into crust; spread evenly. Top with cheese slices. Spread remaining egg-cheese mixture over cheese slices. Sprinkle with cracker crumbs and paprika.

Bake at 400*F for 20-30 minutes until light golden brown. Serve warm or cold.

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