Seafood Turnovers Recipe
Ingredients
| Condensed cream of mushroom soup | 1 10 1/2 Ounce | |
| 1 7 3/4-ounce can salmon or 1 7-ounce can tuna, drained and flaked | ||
| Celery | 1/4 Cup (16 tbs), chopped | |
| Monosodium glutamate | 1/4 Teaspoon | |
| 2 sticks pie crust mix | ||
| Milk | 2 Tablespoon | |
| Dash dried dillweed | ||
Directions
Combine 1/2 cuP of the soup, fish, celery, and monosodium glutamate.
Prepare pie crust mix using package directions; roll into four 6-inch circles.
Place 1/4 of the filling on 1/2 of each circle; fold to form turnovers.
Seal edges with fork; prick top.
Bake on ungreased cookie sheet at 450° for 15 to 20 minutes.
Combine remaining soup, milk, and dillweed; heat.
Serve with turnovers.
Prepare pie crust mix using package directions; roll into four 6-inch circles.
Place 1/4 of the filling on 1/2 of each circle; fold to form turnovers.
Seal edges with fork; prick top.
Bake on ungreased cookie sheet at 450° for 15 to 20 minutes.
Combine remaining soup, milk, and dillweed; heat.
Serve with turnovers.
Chef
