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1 can (7-3/4 ounces) salmon
1 egg, beaten
1 teaspoon dried parsley flakes
1 teaspoon onion salt
1/2 teaspoon celery seed
2 tablespoons butter
1 package (8 ounces) refrigerated crescent rolls
Drain salmon. In large bowl, flake salmon with fork. Stir in egg, parsley, onion, salt and celery seeds.
Separate rolls and place on 9x14-inch ungreased cookie sheet.
Spread each roll with butter and 1 tablespoon salmon mixture. Starting with wide end, roll up each roll one
at a time. Bake at 350 degrees for 10 to 12 minutes. Serve hot.