Egg and Tuna Turnovers
Ingredients
4 egg hard-cooked, peeled and chopped
1/3 cup flaked tuna
1 tbsp onion, finely chopped
1 tsp parsley flakes (optional)
pinch dill seed (optional)
10 oz can undiluted cream of celery soup
8 oz package refrigerated crescent roll dough
1 tbsp lemon juice
Nutritional Facts
Amount Per Serving
353 Calories
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.