Simple Salmon Sandwiches - cooking recipe

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
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)
Sauce
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)

Preparation

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.