1 can or pouch (6 to 7.5 oz.) Alaska salmon, drained and chunked
1 package (3 oz.) softened cream cheese
1/4 cup sliced green onions
2 teaspoons fresh lemon juice
1/2 teaspoon dill weed
1 package (8 oz.) regular or reduced-fat refrigerator crescent rolls
In small bowl, blend salmon, cream cheese, green onions, lemon juice and dill weed.
Preheat oven to 350 degrees F. Unroll dough; separate into 4 rectangles (double triangle pieces). On each rectangle, press the center diagonal seam together to make a solid crust. Spoon about 1/4 cup salmon filling near a short side of the rectangle. Fold over dough (short side) so edges meet. Press edges with a fork to seal. Transfer bundles to baking sheet; bake 15 to 17 minutes or until golden and puffy. Serve warm.
Make salmon mixture as directed. Blend in 1/4 cup shredded Parmesan cheese and 1/2 teaspoon Cajun, Mexican, pepper-blend seasoning OR pepper sauce.