Fish Stacks

• 16 oz. fresh or frozen (thawed) fish fillets
• 1 c. finely chopped carrot
• 2 Tbsp. margarine or butter
• 1/2 tsp. dill weed
• 1 pkg. refrigerated crescent rolls
• 1 c. finely chopped onion
• 1 c. thinly sliced mushrooms
• 8 oz. soft-style cream cheese
• 1/4 tsp. pepper

1. Cut the fish into four 4 x 3-inch portions.
2. Place them in a shallow baking dish. Cook the onion, carrot and mushrooms in the margarine or butter, covered, about 5 minutes.
3. Uncover and simmer for 2 to 4 minutes or until excess liquid evaporates.
4. Remove from the heat. Stir in half of the cream cheese, dill weed and pepper. Spoon over each fish portion.
5. Separate crescent rolls into 2 rectangles and pinch perforations to seal. Cut each rectangle in half.
6. Place a rectangle atop each fish portion.
7. Brush the dough with milk.
8. Bake at 350u0b0 for 20 to 25 minutes. Serves 4.

fish fillets, carrot, margarine, dill weed, crescent rolls, onion, mushrooms, cream cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468629 (may not work)