Canned Salmon or Tuna Turnovers

1 (14 3/4 ounce) can pink salmon, drained and flaked
1/4 cup sliced green onions
3 to 4 ounce light cream cheese, softened
3 tablespoons grated parmesan cheese
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon dried dill weed
2 (8 ounce) packages refrigerator crescent dinner rolls (16 rolls total)

Heat oven to 350 degrees F.

Combine canned salmon, onions, cheeses, mustard, lemon juice and dill; stir until blended.

Unroll dough; separate into triangles. Divide filling among 8 triangles (about 3 tablespoons filling each); spread filling leaving a 1/4-inch border of dough around edges.

Cover each filled triangle with a remaining triangle of dough. Press edges of triangles with a fork to tightly seal turnovers.

Place on ungreased baking sheets; bake 12 to 15 minutes or until golden. Serve warm.

Variation
Make canned salmon mixture as directed, omitting cream cheese. Cut 4 square slices of muenster or Monterey jack cheese in half diagonally to make 8 triangles (slightly smaller than dough). Place a cheese triangle on 8 pieces of dough. Top with salmon mixture. Finish as directed above.