Don't Panic Tuna Confetti Wreath

Prep Time: 15 min
Total Time: 40 min
Servings: 4

When you get a phone call that unexpected company are on their way and you notice it's lunch time ... don't panic. Serve with a crisp green salad, and you have a quick impromptu lunch for 4.


  • 1 can (170 g) flaked tuna, drained
  • 1 cup shredded Cheddar cheese
  • 2/3 cup whipped salad dressing or mayonnaise
  • 2 stalks of celery, diced
  • 2 green onions, sliced
  • 1/3 cup toasted almonds (slivered or sliced)
  • 1/3 cup dried cranberries
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon pepper
  • 1 can (235 g) refrigerated Pillsbury™ Original Crescents (8 count)
  • 1 tablespoon slivered or sliced almonds


  1. Heat oven to 375°F (190°C). Line baking sheet with parchment paper.
  2. In medium bowl, combine tuna, cheese, salad dressing, celery, green onions, toasted almonds, cranberries, dill weed and pepper.
  3. Unroll dough and separate along the perforations into 8 triangles. Arrange triangles on the baking sheet in a sunburst shape overlapping slightly. Spoon the tuna mixture in a circle around the middle. Fold the points in to cover the filling leaving a small space between each so the topping shows through.
  4. Sprinkle the top of the dough with almonds.
  5. Bake at 375°F (190°C) for 18 to 20 minutes or until golden brown. Let stand 5 minutes before slicing.

Expert Tips

  • Sprinkle the cooked wreath with chopped fresh parsley for a pop of colour.
  • Leftover cooked chicken or turkey makes a nice substitute for the tuna.
  • When toasting nuts, don’t walk away and tend to other tasks. They burn quickly, and by the time you smell them, it’s too late!
  • Pillsbury™ Baking Challenge Grand Prize Winner: Dianne Gardner, Calgary, Alberta