Merill's Tuna Casserole With Crescent Roll Crust

I was an "I hate hot tuna" person before I ate this! My SIL made this for my bridal shower and it was tasty and pretty with a lattice pattern over the tuna. No soup or mushrooms in this recipe.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 3 (6 ounce) cans tuna in water, drained
• 3  tablespoons mayonnaise, adjust according to taste
• 1  cup  frozen peas
• 1  cup carrot, shredded
• 12  ounces  Good Seasonings Italian salad dressing mix, approx. 1 1/2 packets
• 1 (8 ounce) package sharp cheddar cheese, shredded
• 2 (8 ounce) cans  Pillsbury Refrigerated Crescent Dinner Rolls

Directions

1. Mix all ingredients except crescent roll dough.
2. Open 1 can of the crescent rolls on waxed paper and roll dough to cover bottom on a baking dish for the lower crust.
3. Add tuna mixture onto the crust evenly.
4. Roll out the other can of dough (won't use all) and make 1/2 inch strips to form a lattice pattern on top of the tuna like a pie.
5. Set the strips over the top in a diagonal manner.
6. Bake at 350 degrees for 30-45 minutes or until crust is golden and puffed.