Salmon Rolls

• 1 refrigerator pie crust
• 1 (14 ounce) can salmon
• 4 tablespoons milk
• 2 tablespoons lemon juice
• 2 tablespoons chopped onions
• 1 12 tablespoons chopped parsley
• 1 (11 ounce) can condensed new england clam chowder

1. 1 refrigerator pie crust.
2. 1 can salmon.
3. 4 Tbl.
4. milk.
5. 2 Tbl.
6. lemon juice.
7. 2 Tbl.
8. chopped onions.
9. 1 1/2 Tbl.
10. chopped parsley.
11. 1 can condensed clam chowder soup.
12. Preheat oven to 400 degrees.
13. On a piece of waxed paper dusted with flour lay out pie crust.
14. Trim off edges of crust creating a rectangle and set aside.
15. In a bowl flake salmon (be sure to remove skin).
16. Add milk, lemon juice, onions and parsley.
17. Spread evenly over dough.
18. Roll up like a jelly roll.
19. Place on a baking sheet sprayed with non-stick spray.
20. Bake 30 minutes.
21. Cool slightly before slicing.
22. Spoon heated soup over each slice when served.
23. Changes - Use crab meat or tuna instead of salmon.
24. Use cream of shrimp soup instead of clam.
25. Add chopped celery and/or bell peppers to salmon.

refrigerator pie crust, salmon, milk, lemon juice, onions, parsley, condensed new england

Taken from www.food.com/recipe/salmon-rolls-382205 (may not work)