Savory Salmon Filled Crescents - cooking recipe

Ingredients

2 (16 ounce) can salmon or (6 ounce) cans tuna, drained and flaked
1 1/2 cups seasoned croutons
1/2 cup chopped onion
2 tablespoons chopped parsley
1 teaspoon dried dill weed
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/2 cup sour cream
4 eggs, hard-cooked, coarsely chopped
2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons butter, melted

Preparation

Heat oven to 350.
In medium bowl, combine salmon, croutons, onion, 2 tablespoons parsley, dill weed, garlic salt, pepper, mayonnaise, sour cream and eggs; toss lightly.
Separate dough into 8 rectangles; firmly press on perforations to seal.
Spoon about 1/2 cup salmon mixture onto center of each rectangle.
Pull 4 corners of dough to center of salmon mixture; twist firmly.
Pinch edges to seal.
Place on ungreased cookie sheets.
Brush each with margarine; sprinkle with parsley.
Bake at 350 for 18 to 28 minutes or until golden brown.