Simple Salmon Sandwiches

"Great way to use left-over salmon or canned salmon! Believe this was one of the winners of a Pillsbury Bakeoff---many, many years ago! Now that there are only two of us, I cut the recipe in half. Over the years I've found that I don't like canned soups so started making my own . . .Recipe #360192. It's easy and a lot healthier!"
 
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photo by TessFromWA photo by TessFromWA
photo by TessFromWA
Ready In:
40mins
Ingredients:
16
Serves:
8
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ingredients

  • 1 egg, beaten
  • 1 (16 ounce) canned salmon, drained, diced and flaked
  • 1 cup dry breadcrumbs or 1 cup cracker crumb
  • 1 cup cheddar cheese
  • 1 cup mayonnaise or 1 cup salad dressing
  • 13 - 12 cup finely chopped onions or 2 tablespoons instant minced onion
  • 14 cup lemon juice
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 14 teaspoon curry powder
  • 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls (or Crescent Roll Sheets)
  • Sauce

  • 2 (10 ounce) cans condensed cream of celery soup (Cream Soup Substitutes)
  • 23 cup milk
  • 12 teaspoon graded onion
  • 14 teaspoon thyme
  • 14 teaspoon nutmeg (optional)
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directions

  • Preheat oven to 375 degrees.
  • In large bow combine, egg, salmon, bread or cracker crunbs, cheese, mayo, onion, lemon juice, salt, pepper and curry.
  • Separate 1 can crescent dough into 4 rectangles, firmly pressing perforation to seal.
  • Place rectangles 1 inch apart on ungreased cookie shee.
  • Spread 1/4 of filling on each rectangle to within 1/2 inch of all edges.
  • Separate remaining can of crescent dough into 4 rectangles, firmly pressing perforations to seal.
  • Place over filling, sealing edges with fork.
  • Bake a 37t degrees for 15-20 minutes until golden brown. Cut each sandwich into 2 triangles.
  • Serve warm with sauce.
  • To make sauce: Combine all ingredients in saucepan and heat over medium heat until smooth.

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Reviews

  1. Very tasty - if a little more work than I'm wont to go to for a quick lunch. I halved the recipe (2 tblsps of beaten egg) and, as we don't get cream of anything in Greece, sauteed 1 minced stalk of celery in butter until wilted, added flour, and used the celery roux to make up 1 cup of bechamel sauce.
     
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"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
 
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