Crescent Salmon Supper
Contributed byCarole Wiederhorn
Ingredients
- 1 can cream of mushroom soup
- 1 can drained salmon (16-oz, reserve liquid)
- 1 egg
- Filling (any combination of chopped stuffed olives, green pepper, celery, onion and mushrooms)
- 2 teaspoon lemon juice
- 1 teaspoon parsley flakes
- 1/2 teaspoon salt
- 1 can crescent dinner rolls (8-oz)
- 1/3 cup reserved salmon liquid (up to 1/2 c)
- Reserved soup
- 1 tablespoon lemon juice
- mushrooms (optional)
Yield: 3 Servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Instructions
In pan, stir 1/2 can of soup and remaining ingredients except rolls. Separate crescents into 4 rectangles. Spread salmon mixture on each rectangle; roll and seal edges. Bake on ungreased pan at 375 degrees for 30 minutes, until golden brown. Serve with sauce. Sauce: Combine reserved salmon liquid, reserved soup, lemon juice, and mushrooms, and cook until warm. Serves 3 to 4.
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