Serves 4
Prep Time 15 minutes
Cook Time 15 minutes

1 can or pouch (6 to 7.5 oz.) Alaska salmon, drained and chunked
1 package (3 oz.) softened cream cheese
1/4 cup sliced green onions
2 teaspoons fresh lemon juice
1/2 teaspoon dill weed
1 package (8 oz.) regular or reduced-fat refrigerator crescent rolls


Spread: In small bowl, blend salmon, cream cheese, green onions, lemon juice and dill weed.

Sandwich: Preheat oven to 350°F.  Unroll dough; separate into 4 rectangles (double triangle pieces).  On each rectangle, press the center diagonal seam together to make a solid crust.  Spoon about 1/4 cup salmon filling near a short side of the rectangle.  Fold over dough (short side) so edges meet.  Press edges with a fork to seal.  Transfer bundles to baking sheet; bake 15 to 17 minutes or until golden and puffy.  Serve warm. 

Spicy Variations:  Make salmon mixture as directed.  Blend in 1/4 cup shredded Parmesan cheese and 1/2 teaspoon Cajun, Mexican, pepper-blend seasoning OR pepper sauce.