Ingredients
- 1 can 1 can or pouch (6 to 7.5 oz.) Alaska salmon, drained and chunked
- 1 package 1 package (3 oz.) softened cream cheese
- 1/4 cup 1/4 cup sliced green onions
- 2 teaspoons 2 teaspoons fresh lemon juice
- 1/2 teaspoon 1/2 teaspoon dill weed
- 1 package 1 package (8 oz.) regular or reduced-fat refrigerator crescent rolls
Servings:
Units:
Instructions
- Spread: In small bowl, blend salmon, cream cheese, green onions, lemon juice and dill weed.
- Sandwich: Preheat oven to 350F. Unroll dough; separate into 4 rectangles (double triangle pieces). On each rectangle, press the center
- diagonal seam together to make a solid crust. Spoon about 1/4 cup salmon filling near a short side of the rectangle. Fold over dough (short
- side) so edges meet. Press edges with a fork to seal. Transfer bundles to baking sheet; bake 15 to 17 minutes or until golden and puffy.
- Serve warm.
- Spicy Variations: Make salmon mixture as directed. Blend in 1/4 cup shredded Parmesan cheese and 1/2 teaspoon Cajun, Mexican, pepper-blend
- seasoning OR pepper sauce.
Share this Recipe
