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Salmon-Under-Crust |
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Serves: 4 Print this Recipe1 15 1/2-ounce can salmon 1 16-ounce can green beans cut, drained 1 4 1/2-ounce jar mushrooms sliced, drained 4 ounces monterey jack cheese cut in cubes (about 1 cup) 1 1/2 cups milk 1 1 7/8-ounce package sour cream and chives sauce mix 2 tablespoons dried minced onion 1 8-ounce can refrigerated crescent dinner rolls 1 1/2 teaspoons sesame seeds or poppy seeds Preheat oven to 375°. Grease or butter a deep 2 1/2- to 3-quart round baking dish. Drain salmon; remove any bones and dark skin. Break up salmon and place in baking dish with green beans, mushrooms and cheese; toss to combine; set aside. In a small saucepan over medium heat, cook and stir milk, sauce mix and onion until blended and thickened. Stir into salmon mixture. Bake for 15 minutes. Arrange crescent roll triangles on top of hot mixture, placing points towards center and rolling points back about 1 inch to form an opening in center. Press outer edge of dough to rim of baking dish. Pinch edges of triangles together to form a top crust. Sprinkle dough with seeds. Bake 20 minutes longer or until crust is golden brown and mixture is hot and bubbly. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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