2 3-ounce packages cream cheese, softened
1 cup flour
Butter, softened
2 green onions, minced
1 carrot, shredded
1 zucchini, shredded
1 celery stalk, diced
3 sliced white bread
1 6 1/2- to 7-ounce can tuna, drained and flaked
1/4 teaspoon salt
1 egg, beaten
In bowl, knead cream cheese, flour, and 6 tablespoons butter; wrap; freeze 30 minutes.
In 10-inch skillet over medium heat, in 2 tablespoons hot butter, cook vegetables until tender; remove from heat. Into vegetables, tear bread into small pieces; add tuna and salt.
Preheat oven to 400. On floured surface, roll half of dough 14" by 7"; cut crosswise into two squares. Spoon one-fourth tuna mixture onto half of each square. Brush dough edges with some egg; fold dough diagonally over filling. With fork, press edges together; place on cookie sheet. Repeat; brush with egg; cut slashes to vent steam. Bake 20 minutes.
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