Salmon Ring - cooking recipe

Ingredients

1 (15 1/2 oz.) can pink salmon
1 1/2 c. soft bread crumbs (2 slices)
2 beaten eggs
1/2 c. celery, finely chopped
2 Tbsp. green pepper, finely chopped
2 Tbsp. onion, finely chopped
1 Tbsp. lemon juice
1 (8 oz.) pkg. crescent rolls
dairy sour cream and chives
tomato wedges and celery for garnish

Preparation

Generously grease a 5-cup ovenproof ring mold.
Set aside. In a mixing bowl, drain and flake salmon.
Add bread crumbs, eggs, celery, green pepper, onion and lemon juice.
Separate crescent rolls in triangles.
Arrange triangles in ring mold, alternating points and wide ends of triangles so dough drapes over center and outer edges.
Pat the dough lightly to line the mold.
Pack the salmon mixture into the dough lined mold.
Turn the ends of dough over the salmon to cover.
Press to seal.