Tuna Roll-Ups (Works For Hot Dogs, Too)

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I found I still had these held back in ‘edit’ form– it’s time to set ’em free!  I have no idea as to where I first saw a recipe for these, but I started making these tuna roll-ups in the early 1970’s (they’re good re-heated, too).
For those who don’t like tuna,… wrap hot dogs,… or pre-cooked breakfast sausage!*

You can make the ‘dough wrappers’ from scratch with the recipe below, OR buy a tube of the “Big & Flaky Crescent Rolls” and be done in a flash!

To make simple ‘wrappers’ from scratch, sift together:

  • 2 cups flour
  • 3 teaspoons baking powder (I like to use aluminum-free version)
  • 1 teaspoon salt

Put in a small bowl, and lightly blend:

  • 1/3 cup vegetable oil
  • 2/3 cup milk

Now, pour liquid into flour mixture, all at once.  Stir with a fork just until mixture cleans sides of bowl and rounds up into a ball.  Smooth by gently kneading dough for only about 10 times without additional flour.

Place the dough between 2 sheets of waxed (or Saran) paper about 12″ square.   Using little pressure, roll out until dough reaches edges of paper.  Peel off top paper.  Cut dough into 9 squares (or less squares if you want a larger roll-up).*

Combine the following and put a rounded tablespoonful on each of the squares.

  • 1 of 5-oz can of tuna, drained well, and flaked.
  • 1/2 cup finely minced celery
  • 1 egg,  beaten

Roll up each square like you would a jelly roll, or triangles as in crescent roll.   Place sealed-side-down on parchment paper or foil lined cookie sheet.

Bake for 10-15 minutes in preheated 400-degree oven.  Serve with hot ‘reduced fat’ version of cream of mushroom OR cream of celery OR cream of chicken soup that has been thinned with 1/2 cup low-fat milk (see my ‘personal opinion’ about soups, below).  Garnish tuna roll ups with flaked parsley; serve the hot dog roll ups with ketchup/mustard.   Serves 6.

*Natural casing wieners do not work as well with this recipe IF their casing is on the ‘tough side’.

** Instead of rolling the dough to 1/4″ thick and into the 12″ square and cutting the dough into squares, you can roll it into a rectangle, cut it into triangles and end up with dough shapes that are ‘crescent roll’ style as in the photos above.  Place a bit of filling on the big end of a triangle and roll towards the small tip– OR, like I wrote above, you could just use a can of the ‘Big Flaky’ Crescent Rolls and be done in a flash.  (The ‘Big Flaky’ are sized 50% larger than regular ‘tubed’ crescent rolls.)

Note about store-bought canned and condensed cream soups:  I love the convenience of them, but I do not like that they come with a good dose of MSG and a higher sodium content than necessary.  So,.. since I started making my own white sauce for scalloped potatoes so many years ago, I’ve often made a decent substitute for the condensed soups by combining a ratio of 3 tablespoons melted butter with 3 tablespoons flour, and adding 1 cup milk and seasonings,  followed by lowering the heat to nothing higher than Med. and letting it boil lightly for a minimum of two minutes while stirring constantly (this is to let the flour ‘cook’).  That takes some close ATTENTION because of its thickness (I don’t know why, but I find it easier to manage when I double/triple the batch).

For a cream of chicken flavor, I’ve used 1/2 milk and 1/2 homemade chicken broth (frozen ahead for things like this)– sometimes, I add a itty bitty bit of poultry seasoning to it; for the cream of mushroom flavor, I’ve made the thick white sauce as above and added some finely diced cooked/sauteed mushrooms, etc.  After all,… my mother (and maybe yours, too?) made all kinds of great tasting things without the ‘cream soups in a can’.

To make a gluten-free cream of mushroom soup, this link might be helpful:
http://www.glutenfreecookingschool.com/archives/how-to-make-gluten-free-cream-of-mushroom-soup/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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