8 crescent dinner rolls
1/2 cup chopped onions
1 cup grated cheese
1 can tuna
1 can cream of mushroom soup
1 cup milk

Mix tuna, onion, grated cheese and 1/2 can mushroom soup. Unroll crescent rolls. Split apart. Place tuna mix on wide part of roll, about 2 or 3 spoonfuls. Roll up as you would with crescent roll. Place in baking pan. Mix milk with remaining soup. Pour over rolls. Bake at 345°F for 45 to 60 minutes until brown and bubbly.