Egg and Tuna Turnovers

Ingredients

4 hard-cooked eggs, peeled and chopped
1/3 cup (75 mL) flaked tuna
1 tbsp (15 mL) onion, finely chopped
1 tsp (5 mL) parsley flakes (optional)
pinch dill seed (optional)
1 10 oz (284 mL) can undiluted cream of celery soup
1 8 oz (225 g) package refrigerated crescent roll dough
1 tbsp (15 mL) lemon juice

Directions

Preheat oven to 190 C (375 F). Thoroughly combine eggs, tuna, onion, parsley flakes, dill seed and one-third of the celery soup. Separate the crescent roll dough into four rectangles and place on greased baking sheet. Gently press diagonal perforations to seal. Place 1/3 cup (75 mL) egg mixture on each rectangle. Fold and pinch edges to seal. Bake 20 minutes. Meanwhile, make a sauce by combining remaining soup and lemon juice in saucepan and pour over baked turnovers.

Makes: 4 servings

Preparation: 10 minutes

Cooking: 20 minutes

Nutrients per serving:

Calories: 353
Protein: 14.5 g
Carbohydrate: 28.0 g
Fat: 20.4 g