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
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