|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Canned salmon/1 can of 7-ounce tuna||7 3⁄4 Ounce, drained, flaked (1 Can)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Pie crust mix sticks||2|
|Dried dill weed||1 Dash|
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.