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Savory Salmon Filled Crescents

1 (16 ounce) can salmon or 2 (6 ounce) cans tuna, drained and flaked
1 12 cups seasoned croutons
12 cup chopped onion
2 tablespoons chopped parsley
1 teaspoon dried dill weed
12 teaspoon garlic salt
14 teaspoon pepper
12 cup mayonnaise
12 cup sour cream
4 eggs, hard-cooked, coarsely chopped
2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons butter, melted


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.

Source: www.food.com