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. I hope you enjoy it as much as my husband and I do.
- 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
- 1. Preheat the oven to 375 degrees F (190 degrees C).
- 2. De-bone/skin canned salmon as preferred.
- 3. Mix salmon, Cheddar cheese, egg, mustard, mayonnaise, chives, seafood seasoning, minced onion, and red pepper together in a bowl.
- 4. 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.
- 5. Bake in the preheated oven until golden, 10 to 15 minutes. Let cool before serving.
serving: 16 rolls
calories: 207.5 kcal
carbohydrates: 12.7 g
protein: 12.2 g
saturated fat: 5.8 g
cholesterol: 39.1 mg
sodium: 497.6 mg
fiber: 0.1 g
sugar: 2.2 g