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Salmon Rolls

Categories: Entertaining, Finger Foods, Low-fat
Type: Main Dishes

Salmon rolls are one great way to enjoy this rich and nutritious fish!

Serves: Serves: 8


  • 1 (8-ounce) package Philadelphia fat-free cream cheese
  • 1 (1 4 3/4-ounce) can pink salmon, drained, boned, and flaked
  • 3/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dill weed
  • 1 (8-ounce) can Pillsbury Reduced Fat Crescent Rolls
  • 1/2 cup Land O Lakes no-fat sour cream

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  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir cream cheese with a spoon until soft. Stir in salmon, celery, onion, lemon juice, and dill weed. Set aside.
  3. Place crescent rolls on a large baking sheet sprayed with butter-flavored cooking spray. Pat into a 14-by-9-inch rectangle, being sure to seal perforations.
  4. Evenly spread salmon mixture over top.
  5. Roll up as for a jelly roll, starting with the long side. Seal edge well. Cut into 8 (1-inch) rolls and arrange on baking sheet.
  6. Bake for 25 to 30 minutes or until rolls are golden brown.
  7. For each serving, place 1 salmon roll on a plate and top with 1 tablespoon sour cream.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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