Simple Salmon Sandwiches

Recipe by Galley Wench
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    egg, beaten
  • 1
    (16 ounce) canned salmon, drained, diced and flaked
  • 1
    cup dry breadcrumbs or 1 cup cracker crumb
  • 1
    cup mayonnaise or 1 cup salad dressing
  • 13 - 12
    cup finely chopped onions or 2 tablespoons instant minced onion
  • 14
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 14
    teaspoon curry powder
  • 2
    (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls (or Crescent Roll Sheets)
  • Sauce
  • 2
    (10 ounce) cans condensed cream of celery soup (Cream Soup Substitutes)
  • 23
    cup milk
  • 12
    teaspoon graded onion
  • 14
    teaspoon thyme
  • 14
    teaspoon nutmeg (optional)

DIRECTIONS

  • Preheat oven to 375 degrees.
  • In large bow combine, egg, salmon, bread or cracker crunbs, cheese, mayo, onion, lemon juice, salt, pepper and curry.
  • Separate 1 can crescent dough into 4 rectangles, firmly pressing perforation to seal.
  • Place rectangles 1 inch apart on ungreased cookie shee.
  • Spread 1/4 of filling on each rectangle to within 1/2 inch of all edges.
  • Separate remaining can of crescent dough into 4 rectangles, firmly pressing perforations to seal.
  • Place over filling, sealing edges with fork.
  • Bake a 37t degrees for 15-20 minutes until golden brown. Cut each sandwich into 2 triangles.
  • Serve warm with sauce.
  • To make sauce: Combine all ingredients in saucepan and heat over medium heat until smooth.