Salmon Crescent Rolls recipe

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1 (14.5 ounce) can salmon, drained
1 cup shredded Cheddar cheese
1 large egg
1 tablespoon spicy brown mustard
1 tablespoon mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon dried minced onion
1 teaspoon crushed red pepper
2 (8 ounce) cans refrigerated reduced-fat crescent rolls (such as Pillsbury®)
1 serving olive oil cooking spray

Nutrition Info

207.5 calories
carbohydrate: 12.7 g
cholesterol: 39.1 mg
fat: 12.6 g
fiber: 0.1 g
protein: 12.2 g
saturatedFat: 5.8 g
servingSize: -
sodium: 497.6 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. De-bone/skin canned salmon as preferred.

  3. Mix salmon, Cheddar cheese, egg, mustard, mayonnaise, chives, seafood seasoning, minced onion, and red pepper together in a bowl.

  4. Separate crescent roll dough. Spoon 1 to 2 tablespoons of salmon mixture into the center of each unrolled piece of dough, wrap the edges, and pinch to seal. Place rolls onto an ungreased cookie sheet, 1 to 2 inches apart. Poke the tops with a fork and spray with cooking spray.

  5. Bake in the preheated oven until golden, 10 to 15 minutes. Let cool before serving.

Recipe Yield

16 rolls

Recipe Note

These salmon crescents are delicious, quick, and easy. This recipe combines the spices from the few salmon melt, salmon patty, and salmon loaf recipes I could find. I hope you enjoy it as much as my husband and I do.

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