Ingredients:
7 3/4 ounces canned salmon ( drained, flaked)
1 teaspoon parsley, dried
1/2 teaspoon dill weed
cayenne pepper
1 eggs, beaten
1 teaspoon instant minced onion
1 (8 ounce) cans crescent rolls
Directions:
Mix salmon, egg, parsley, onion and dill weed and spread on rolls.
Roll up from wide end after spreading.
Bake on cookie sheet at 350 F for 12 to 15 minutes.
Serve with a cheese sauce topping.
Servings: 5
Time preparation: 15 min.
Time total: 30 min.