Salmon Crescent Rolls

Ingredients

• (14.5 ounce) can salmon, drained
• cup shredded Cheddar cheese
• large egg
• tablespoon spicy brown mustard
• tablespoon mayonnaise
• tablespoon chopped fresh chives
• teaspoon sseafood seasoning (such as Old Bay®)
• teaspoon dried minced onion
• teaspoon crushed red pepper
• (8 ounce) can srefrigerated reduced-fat crescent rolls (such as Pillsbury®)
• servingolive oil cooking spray

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. De bone/skin canned salmon as preferred.
3. Mix salmon, Cheddar cheese, egg, mustard, mayonnaise, chives, seafood seasoning, minced onion, and red pepper together in a bowl.
4. 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.
5. Bake in the preheated oven until golden, 10 to 15 minutes. Let cool before serving.

Tips

As a main dish this recipe serves four people, four rolls, but as an appetizer one or two rolls per person should be sufficient. The crushed red pepper gives these rolls a little kick, but you can halve or omit red pepper if serving to children.