Ingredients Jump to Instructions ↓

  1. 1 (14 3/4-ounce) can salmon, or 2 (7 1/2-ounce each) cans salmon, drained and flaked 1/4 cup sliced green onions 1 (3-ounce) package cream cheese, softened 3 tablespoons freshly grated Parmesan cheese 2 teaspoons Dijon-style mustard 2 teaspoons fresh lemon juice 1 teaspoon dill weed 2 (8-ounce each) packages refrigerated crescent dinner rolls (16 rolls total)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C) . Combine Alaska canned salmon, onions, cheeses, mustard, lemon juice, and dill; stir until blended. Unroll dough; separate into triangles. Divide filling among the 16 triangles (about 1 1/2 tablespoons filling placed in the center); fold in half to form triangle. Press edges of triangles with a fork to tightly seal turnovers. Place on baking sheets; bake 10 to 12 minutes or until golden. Serve warm.


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