1 can  salmon (drained, remove skin and bones)
1 small pkg. cream cheese (room temperature)
1 celery stalk (finely chopped)
1 shallot (finely chopped) dash of pepper
1 Tbsp. butter 2 pkg. refrigerated crescent roll dough (small - 8)

Sauté celery and shallots in 1 Tbsp. of butter. Mix ingredients together in a bowl. Unroll dough on a floured board, being careful not to split the dough apart. Roll out dough to half it's thickness. Spread half of the filling over half of the dough, leaving a small edge on three sides. Fold unfilled dough over filled side and pat gently to remove air pockets and seal edges. Flour top of dough and the cutting roller.  Press firmly and voilà 30 appetizers in one pass.

Repeat with second dough. Place on a baking sheet, vent with a fork or the tip of a knife. Allow dough to rise if time allows about 20 min. (These can be frozen at this point. Bring to room temperature before baking - turning them to keep dry ).

Bake at 350°F for 10-12 minutes, until golden brown. Serve immediately.  Makes 60 appetizers.

 

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