Ingredients

2 - medium-size plum tomatoes
1 10- to 11-ounce package piecrust mix
1 - large egg white
1 6 1/8- to 6 1/2-ounce can tuna in water, drained
1 4-ounce package shredded Cheddar cheese (1 cup)

Preparation - Estimated cooking time: 30 minutes -
1. Preheat oven to 425 degrees F. Thinly slice plum tomatoes.
2. Prepare piecrust mix as label directs for 2-crust pie. On lightly floured surface, with floured rolling pin, roll dough into 14" by 14" square. With knife, cut dough into 4 squares.
3 In cup, mix egg white with 1 tablespoon water. Place one-fourth of tuna on 1 corner of dough square to within 1/2 inch of edge. Top with one-fourth each of tomatoes and cheese. Brush edge of dough with some egg mixture. Fold dough over filling to make a triangular turnover. With fork, firmly press edges together to seal. With pancake turner, transfer turnover to ungreased cookie sheet. Brush with some egg mixture. Cut slits in top to allow steam to escape during baking.
4. Repeat with remaining pastry and filling to make 4 turnovers in all. Bake 15 to 18 minutes until golden brown.