Savory Salmon Filled Crescents

An easy way to fit fish into our diets - from the Pillsbury Bake-Off.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 (16 ounce) can salmon or 2 (6 ounce) cans tuna, drained and flaked
• 1 1⁄2 cups seasoned croutons
• 1⁄2 cup  chopped onion
• 2  tablespoons  chopped parsley
• 1  teaspoon dried dill weed
• 1⁄2 teaspoon  garlic salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 4  eggs, hard-cooked, coarsely chopped
• 2 (8 ounce) cans  refrigerated crescent dinner rolls
• 2  tablespoons butter, melted

Directions

1. Heat oven to 350.
2. In medium bowl, combine salmon, croutons, onion, 2 tablespoons parsley, dill weed, garlic salt, pepper, mayonnaise, sour cream and eggs; toss lightly.
3. Separate dough into 8 rectangles; firmly press on perforations to seal.
4. Spoon about 1/2 cup salmon mixture onto center of each rectangle.
5. Pull 4 corners of dough to center of salmon mixture; twist firmly.
6. Pinch edges to seal.
7. Place on ungreased cookie sheets.
8. Brush each with margarine; sprinkle with parsley.
9. Bake at 350 for 18 to 28 minutes or until golden brown.