Salmon Crescent Rolls

These salmon crescents are delicious, quick, and easy. This recipe combines the spices from the few salmon melt, salmon patty, and salmon loaf recipes I could find.

Prep Time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Servings: 16

Yield: 16 rolls

Ingredients

1 (14.5 ounce) can salmon, drained

1 cup shredded cheddar cheese

1 large egg

1 tablespoon spicy brown mustard

1 tablespoon mayonnaise

1 tablespoon chopped fresh chefs

2 teaspoons seafood seasoning

1 teaspoon dried minced onion

1 teaspoon crushed red pepper

2 (8 ounce) cans refrigerated reduced-fat crescent rolls

1 serving olive oil cooking spray

Directions

Preheat the oven to 375 degrees F (190 degrees C).

De-bone/skin canned salmon as preferred.

Mix salmon, cheddar cheese, egg, mustard, mayonnaise, chives, seafood seasoning, minced onion, and red pepper together in a bowl.

Separate crescent roll dough. Spoon 1 to 2 tablespoons of salmon mixture into the center of each unrolled piece of dough, wrap the edges, and pinch to seal. Place rolls onto an ungreased cookie sheet, 1 to 2 inches apart. Poke the tops with a fork and spray with cooking spray.

Bake in the preheated oven until golden, 10 to 15 minutes. Let cool before serving.

Cook's Note:

As a main dish this recipe serves four people, four rolls, but as an appetizer one or two rolls per person should be sufficient.

The crushed red pepper gives these rolls a little kick, but you can halve or omit red pepper if serving to children.