Print Recipe

Canned Salmon or Tuna Turnovers

Ingredients

  • 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)

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Instructions

  1. Heat oven to 350 degrees F.
  2. Combine canned salmon, onions, cheeses, mustard, lemon juice and dill; stir until blended.
  3. 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.
  4. Cover each filled triangle with a remaining triangle of dough. Press edges of triangles with a fork to tightly seal turnovers.
  5. Place on ungreased baking sheets; bake 12 to 15 minutes or until golden.
  6. 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.






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