Salmon Rollups
Yield
5 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ¾ | ounces |
salmon
drained, flaked |
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
parsley leaves
dried |
|
| 1 | teaspoon |
onion, dried flakes
|
|
| ½ | teaspoon |
dill weed
|
|
| 1 | cup |
crescent roll dough
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 224 | ml/g |
salmon
drained, flaked |
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
parsley leaves
dried |
|
| 5 | ml |
onion, dried flakes
|
|
| 2.5 | ml |
dill weed
|
|
| 237 | ml |
crescent roll dough
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Directions
Mix salmon, egg, parsely, onion and dill weed and spread on rolls.
Roll up from wide end after spreading.
Bake on cookie sheet at 350℉ (180℃) F for 12 to 15 minutes.
Serve with a cheese sauce topping.
