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Egg and Tuna Turnovers

  • Serves: 4
  • Cooking Time: 20 MINS
  • Total Calories: 353 CALS

Nutrients per serving:

  • Protein: 14.5g
  • Fat: 20.4g
  • Carbohydrate: 28g
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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.

Preparation: 10 minutes

Cooking: 20 minutes

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