Salmon Ring

• 1 (15 1/2 oz.) can pink salmon
• 1 1/2 c. soft bread crumbs (2 slices)
• 2 beaten eggs
• 1/2 c. celery, finely chopped
• 2 Tbsp. green pepper, finely chopped
• 2 Tbsp. onion, finely chopped
• 1 Tbsp. lemon juice
• 1 (8 oz.) pkg. crescent rolls
• dairy sour cream and chives
• tomato wedges and celery for garnish

1. Generously grease a 5-cup ovenproof ring mold.
2. Set aside. In a mixing bowl, drain and flake salmon.
3. Add bread crumbs, eggs, celery, green pepper, onion and lemon juice.
4. Separate crescent rolls in triangles.
5. Arrange triangles in ring mold, alternating points and wide ends of triangles so dough drapes over center and outer edges.
6. Pat the dough lightly to line the mold.
7. Pack the salmon mixture into the dough lined mold.
8. Turn the ends of dough over the salmon to cover.
9. Press to seal.

pink salmon, bread crumbs, eggs, celery, green pepper, onion, lemon juice, crescent rolls, chives, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064469 (may not work)