SALMON CRESCENT ROLLS RECIPES

Steps:

• Heat oven to 350.
• In medium bowl, combine salmon, croutons, onion, 2 tablespoons parsley, dill weed, garlic salt, pepper, mayonnaise, sour cream and eggs; toss lightly.
• Separate dough into 8 rectangles; firmly press on perforations to seal.
• Spoon about 1/2 cup salmon mixture onto center of each rectangle.
• Pull 4 corners of dough to center of salmon mixture; twist firmly.
• Pinch edges to seal.
• Place on ungreased cookie sheets.
• Brush each with margarine; sprinkle with parsley.
• Bake at 350 for 18 to 28 minutes or until golden brown.

Steps:

• Heat oven to 375°F. Cut salmon fillet into eight 1-oz pieces; dry on paper towels.
• Heat 10-inch nonstick skillet over medium heat. Add spinach and mushrooms. Cook, stirring occasionally, until spinach wilts and mushrooms are tender. Place in strainer to drain, pressing out as much liquid as possible. Place spinach mixture on cutting board; finely chop. Return chopped mixture to strainer.
• Separate dough into 8 triangles. For each puff, sprinkle 1 teaspoon bread crumbs on dough triangle. Place 1 piece salmon on bread crumbs; sprinkle with 1/8 teaspoon salt. Spoon 1 firmly packed tablespoon spinach mixture on top of salmon. Top with 1/4 teaspoon lemon peel. Wrap dough around salmon, sealing well so mixture is completely covered. Place on ungreased cookie sheet.
• Bake 17 to 19 minutes or until golden brown. Cool 10 minutes. Serve warm.