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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.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
16
Yield:
16 rolls
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

208 calories; protein 12.2g; carbohydrates 12.7g; fat 12.6g; cholesterol 39.1mg; sodium 497.6mg. Full Nutrition
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