|Source: Kay Jones (1994)|
|Prep time: 10 minutes||Cooking time: 10 minutes||Total time: 20 minutes|
Preheat oven to 3500. Mix cream cheese, onion, lemon juice, dill and celery. Place open roll flat on lightly greased cookie sheet. Put 3 tablespoons salmon mixture on roll to within 1/4 inch of edge. Put another open crescent on top. Pinch edges. Bake 10 minutes, or until brown.