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