2/3 c. undiluted evaporated milk
1 can cream of cheese soup
1 c. drained flaked tuna
1/2 c. chopped celery
2 tbsp. chopped green pepper
2 tbsp. chopped onion
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. lemon juice
8 oz. pkg. crescent refrigerator rolls

Blend milk and soup. Mix 1/3 cup of the sauce with tuna, celery, green pepper, onion, salt, pepper and lemon juice. Using two crescent rolls together, press on waxed paper into 8'x5" rectangle. Place 1/3 cup filling on one half of rectangle. Fold over other half and seal with fork. Cut 3 small slits on top and bake at 350 degrees for 15 minutes or until golden brown and heated through.

Warm the remaining sauce over low heat and serve over the turnovers.