2 pkg. Pillsbury Crescent rolls
2 (6 oz) cans of Albacore tuna in spring water, drained
1/4 c. Hellman's Mayo
1 stalk celery, chopped
1 Tbsp. Dijon mustard
2 Tbsp. pickle relish
2/3 c. shredded sharp cheddar cheese
1/4 c. toasted almonds
Unroll crescent rolls into triangles and place in a ring on a baking stone with the wide ends of the triangles toward the center. Flatten and seal seams slightly where the rolls overlap. Mix together the tuna, mayo, celery, mustard, pickle relish, pepper and cheese until well mixed. Place tuna mixture around the ring of rolls and then fold the small pointed ends up and over the tuna mixture to form a wreath effect. Sprinkle (and press into) the almonds on top of the rolls. Bake in preheated 375* oven. Bake 20-25 minutes until mixture is bubbly and rolls are completely cooked and not doughy. Top will be browned and crispy.
Cut into 8 pieces and enjoy as an appetizer or light lunch. Serve with soup or salad for a complete lunch.