1 14 3/4-ounce can Alaska salmon – drained and flaked
1 cup sliced green onions
3 ounces cream cheese – softened
3 tablespoons grated Parmesan cheese
2 teaspoons dijon-style mustard
2 teaspoons fresh lemon juice
1 teaspoon dill weed
2 8-ounce packages refrigerated crescent dinner rolls (16 rolls total)
Preheat oven to 350ÂºF.
Combine Alaska canned salmon, onions, cheeses, mustard, lemon juice, and dill; stir until blended.
Unroll dough; separate into triangles. Divide filling among 8 triangles (about 3 tablespoons filling each); spread filling leaving a 1/4 inch border of dough around edges. Cover each filled triangle with remaining triangle of dough. Press edges of triangles with a fork to tightly seal turnovers. Place on baking sheets; bake 12 to 15 minutes or until golden. Serve warm.