Description
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. I hope you enjoy it as much as my husband and I do.
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 chives
- 2 teaspoons seafood seasoning (such as Old Bay®)
- 1 teaspoon dried minced onion
- 1 teaspoon crushed red pepper
- 2 (8 ounce) cans refrigerated reduced-fat crescent rolls (such as Pillsbury®)
- 1 serving olive oil cooking spray
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 16