Description
Each little appetizer bundle is bursting with salmon and cheesy-dill flavors.
Ingredients
- ½ cup lightly packed chopped fresh dill weed
- ⅓ cup CRISCO® Light Olive Oil
- ¼ cup Fisher® Chef’s Naturals® Chopped Walnuts
- ¼ cup fresh lime juice
- 1 clove garlic
- 1 tablespoon Dijon mustard
- ⅔ cup shredded Parmesan cheese
- 1 pinch Salt and pepper, if desired
- ¾ pound salmon fillet, thawed if frozen and patted dry
- 1 (15 ounce) package Pillsbury® refrigerated pie crust, softened as directed on box
- 3 sprigs Dill weed sprigs
Instructions
- Heat oven to 400 degrees F. In food processor bowl with metal blade or in blender
- place chopped dill weed
- oil
- walnuts
- lime juice
- garlic
- mustard
- 1/2 cup of the cheese
- the salt and pepper. Cover; process
- stopping once to scrape side of bowl
- until smooth.
- If salmon has skin or bones
- remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.
- On cutting board
- roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)
- Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners
- leaving small openings on sides to vent steam. (For rectangles with rounded side
- bring 3 points together at top
- pinching to seal.) On ungreased large cookie sheet
- place pastries 1 inch apart.
- Bake 20 to 25 minutes or until golden brown.
- Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.
Servings: 24