Savory Salmon Filled Crescents Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

Steps:

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

Steps:

• Heat the grill. Split and lightly toast the croissants. Meanwhile, make the scrambled eggs. Melt the butter in a frying pan. Beat and season the eggs and scramble lightly in the pan. When the eggs are just cooked, but still soft, stir in the double cream and chopped chives.
• Fill each croissant with a few slices of smoked salmon and the creamy scrambled egg. Sprinkle with some black pepper and extra chopped chives.

Steps:

• Heat oven to 350°F. In medium bowl, combine salmon, croutons, onion, 2 tablespoons parsley, dill weed, garlic salt, pepper, mayonnaise, sour cream and eggs toss lightly. Separate dough into 8 rectangles firmly press on perforations to seal. Spoon about 1/2 cup salmon mixture onto center of each rectangle. Pull 4 corners of dough to center of salmon mixture twist firmly.Pinch edges to seal. Place on ungreased cookie sheets. Brush each with margarine sprinkle with parsley. Bake at 350° F. for 18 to 28 minutes or until golden brown. Serve immediately.TIP: To reheat, wrap loosely in foil heat at 350°F. for 15 to 20 minutes or until warm.Nutrition Per Serving: Calories 500 Protein 199 Carbohydrate 25g Fat 36g Sodium 770mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oven to 375'F.
• In skillet, cook bacon and onion until bacon is crisp; drain. Stir in remaining ingredients except crescent roll dough. Separate each package of crescent dough into 8 triangles.
• Spread top half of each triangle with SPAM mixture; roll up. Place on baking sheets. Bake 12-15 minutes or until golden brown.

Steps:

• Unroll crescent dough and separate into 4 rectangles; seal perforations. Place a salmon fillet in the center of each rectangle; sprinkle with salt and pepper. Spoon spreadable cheese over each; top with spinach. Fold dough over filling and pinch edges to seal., Place on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until golden brown.