2 (12 ounce) packages frozen puff pastry sheet dough
1 (10.75 ounce) can condensed French vanilla soup
2 cups milk
1/2 cup chopped peeled carrots
1/4 cup vegetable oil
8 ounces tuna, flaked
1 (4.5 ounce) can crushed pineapple, drained
1/2 cup mozzarella cheese, shredded
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine puff pastry sheets, return sauce and milk. Press puff pastry sheets together with paper towels to press together.
On a lightly floured surface, roll out half of dough and cut into thin slices 1 to 2 inches thick. Mark with a pencil with a biscuit marker. Cut rectangle by cutting into pieces 1 to 1 1/2 inches long, spacing the pieces roughly 1/3 inch apart. Cut rectangle crosswise in half, forming fillets. Place on ungreased baking sheet.
Bake 10 to 12 minutes or just until bubbles begin to appear on bottom. Sprinkle with 3/4 cup of the remaining bell pepper, 1/3 cup of parsley and 3/4 cup cubed cooked ham.
Cool and chop tuna using food processor until about 1 tablespoon is left.
In a medium bowl, mix cooked ham and pineapple preserves with remaining 2 1/2 cup bell peppers and parsley and 1/3 cup cubed cooked ham. Blend in the juices from the cream and pour into prepared prepared baking sheet.
Bake 12 to 15 minutes or just until edges begin to brown.