Ingredients
- 1 package cream cheese, softened (3oz.)
- 2 Tbsp. mayonnaise
- 1 can salmon, drained & flaked (6oz.)
- 1/4 cup chopped green or red pepper
- 1/4 cup chopped pitted ripe olives
- 1/4 cup celery slices
- 1 Tbsp. green onion slices
- 3/4 tsp. dill weed
- salt and pepper, to taste
- 1 package frozen puff pastry sheets, thawed
- 1 egg, lightly beaten
Directions
Preheat oven to 425 degrees F. In large bowl, combine cream cheese and mayonnaise. Add salmon, peppers, olives, celery, onion and dill weed; season with salt and pepper.
Place 1 pastry sheet on lightly floured surface; roll out to 12x10 inch rectangle. Transfer to baking sheet. Brush edges of pastry with egg; spread salmon over pastry to within one inch of edges. Roll second pastry sheet to 12x10 inch rectangle. Place over filling, matching edges; crimp edges with fingers to seal. Score top of pastry diagonally in both directions at 1 inch intervals.
Bake 25-30 minutes or until deep golden brown. Cut into slices with serrated knife; serve warm.
By Robin from Washington, IA
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