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Savory Salmon-Filled Crescents |
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Serves: 8 Print this RecipeCarol DuVall - New York, New York Bake-Off® Contest 26, 1975 In this recipe, a savory salmon salad is enclosed and baked in flaky pastry for a quick luncheon or main-meal sandwich. 1 (16-ounce) can salmon or 2 (6-ounce) cans tuna, drained, flaked 1 1/2 cups seasoned croutons 1/2 cup chopped onions 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes 1 teaspoon dried dill weed 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1/2 cup mayonnaise or salad dressing 1/2 cup dairy sour cream 4 eggs, hard-cooked, coarsely chopped 2 (8-ounce) cans refrigerated crescent rolls 1 to 2 tablespoons margarine or butter, melted Chopped fresh parsley, if desired Heat oven to 350°F. 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° F. for 18 to 28 minutes or until golden brown. Serve immediately. TIP: To reheat, wrap loosely in foil; heat at 350°F. for 15 to 20 minutes or until warm. Nutrition Per Serving: Calories 500; Protein 199; Carbohydrate 25g; Fat 36g; Sodium 770mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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