Lunch Box Chronicles: Day Thirteen: Guest Chronicler

Here's a recipe from a friend who allowed us to post it in our Lunch Box Chronicles.

"It's a recipe I've been using for years, and was originally designed for use with refrigerated crescent rolls. When I made it, I used one ball of dough... It's a little breadier than the original, but a whole lot healthier, too!"

Salmon/Tuna Turnovers

1 stalk celery
2 green onions
1 T butter or EVOO
1 8 oz pkg cream cheese
3 T snipped parsley
freshly ground pepper
2 cans 6-8 oz tuna or salmon (wild or sustainably caught)
1 pkg Spelt Right pizza dough, risen as directed
milk
1 tsp poppy or sesame seed

Preheat oven to 425. In a small skillet cook celery and onion in butter or EVOO until celery is crisp-tender.

In a small bowl stir together celery mixture, cream cheese, parsley and pepper until smooth. Fold in salmon or tuna.

Make the triangles with the dough, approximately five of them. Divide the filling mixture among the triangles, fold up and seal the edges. Place on greased baking sheet, brush with milk and sprinkle with seeds if desired. Bake 12-15 minutes or until golden brown. Serve warm.

Substitution: I have chopped up mushrooms and used them raw in place of the fish for vegetarians. They are delicious either way! Would love to hear from the "thumbs" in your house...

Thanks to Diana for this great idea! We can't wait to try it ourselves.

- Spelt Right