Ingredients
16
16 servings
- •1 (14.5 ounce) can salmon, drained
- •1 cup shredded Cheddar cheese
- •1 large egg
- •1 tablespoon spicy brown mustard
- •1 tablespoon mayonnaise
- •1 tablespoon chopped fresh chives
- •2 teaspoons seafood seasoning (such as Old Bay®)
- •1 teaspoon dried minced onion
- •1 teaspoon crushed red pepper
- •2 (8 ounce) cans refrigerated reduced-fat crescent rolls (such as Pillsbury®)
- •1 serving olive oil cooking spray
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 208
- Carbohydrate: 13g
- Fat: 13g
- Fiber: 0g
- Protein: 12g
- Sugar: 2g
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