2/3 c. mayonnaise
1/4 c. sweet pickle relish
2 cans tuna, drained
1/4 chopped celery
2 TBS chopped onion
1 c. shredded cheddar cheese
2 pkg. refrigerated crescent rolls
1 med. bell pepper
1 c. shredded lettuce
Preheat oven to 375.
Mix tuna, mayo, and pickle relish.
In a separate bowl mix tuna, celery, onion, cheese, and 1/4 of mayo mixture. Refrigerate the rest of the mayo mixture.
Unroll crescent dough and separate into 16 triangles. Arrange triangles in a circle with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5 inch diameter open circle in the center of the pan. (I use a round pan)
Scoop tuna mixture onto the wide ends of the overlapping triangles. Bring the outside points of the triangles up over the fillings and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
Bake 20-25 minutes, or until deep golden brown.
Cut top off bell pepper and clean out the seeds. Fill with remaining mayo mixture, and place in center of tuna ring.
Arrange lettuce around pepper.
Recipe can be cut in half for smaller ring.