Salmon Rollups

Canned salmon gets a serious upgrade when you mix it with egg, dill, parsley, and a hit of cayenne, then roll it up inside buttery crescent dough. Fifteen minutes in the oven and you’ve got flaky, golden pockets with a savory salmon filling that people will crowd around.

The crescent dough does double duty here. It holds the filling together and adds that rich, laminated butteriness that plays off the briny salmon. Spread the mixture thin across each triangle before rolling from the wide end so you get filling in every bite, not just a lump in the middle.

A warm cheese sauce on top brings it all together. The creamy richness rounds out the salmon’s flavor and adds the kind of indulgent finish that turns a simple rollup into something you’d actually serve at a party.

These work great as appetizers for game day, holiday gatherings, or anytime you need a hot finger food that comes together fast with pantry staples.

Pro Tips

• Drain the canned salmon thoroughly and press out excess liquid so the filling doesn’t make the dough soggy
• Don’t overfill each crescent triangle; a thin, even layer rolls tighter and bakes more evenly
• Brush the tops with a little beaten egg before baking for extra golden color
• Serve immediately; crescent dough loses its crispness as it cools

Variations

• Cream cheese filling: Mix softened cream cheese into the salmon mixture for a richer, more cohesive filling
• Everything bagel: Sprinkle everything bagel seasoning on top before baking
• Tuna swap: Use canned tuna instead of salmon for a milder flavor