Simple Salmon Sandwiches

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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
• 1/3-1/2 cup finely chopped onions or 2 tablespoons instant minced onion
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon curry powder
• 2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls (or crescent roll sheets)
• 2 (10 ounce) cans condensed cream of celery soup (cream soup substitutes)
• 2/3 cup milk
• 1/2 teaspoon graded onion
• 1/4 teaspoon thyme
• 1/4 teaspoon nutmeg (optional)

Recipe

• 1 preheat oven to 375 degrees.
• 2 in large bow combine, egg, salmon, bread or cracker crunbs, cheese, mayo, onion, lemon juice, salt, pepper and curry.
• 3 separate 1 can crescent dough into 4 rectangles, firmly pressing perforation to seal.
• 4 place rectangles 1 inch apart on ungreased cookie shee.
• 5 spread 1/4 of filling on each rectangle to within 1/2 inch of all edges.
• 6 separate remaining can of crescent dough into 4 rectangles, firmly pressing perforations to seal.
• 7 place over filling, sealing edges with fork.
• 8 bake a 37t degrees for 15-20 minutes until golden brown. cut each sandwich into 2 triangles.
• 9 serve warm with sauce.
• 10 to make sauce: combine all ingredients in saucepan and heat over medium heat until smooth.