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08-31-2014 07:59 PM
I found a recipe for salmon roll ups that I wanted to try for Labor Day. You use canned salmon, eggs, dill, parsley and onion and roll and bake them in crescent rolls. Do you think I can make them the day before, or do you think it would be better to make them on Labor Day?
08-31-2014 08:19 PM
If the egg is raw, make it the same day.
08-31-2014 08:28 PM
On 8/31/2014 HonnyBrown said:If the egg is raw, make it the same day.
Thanks, yes you use raw egg in the recipe. I was going to bake them today, but wasn't sure if they would be ok until tomorrow or if it would be better to make them tomorrow instead. Just trying to get as much done as I can today.
08-31-2014 10:17 PM
ooh! must try this recipe! I make something similar except into patties, this might be a lot easier.
09-01-2014 12:54 AM
I think the bread part would probably become a little soggy if not baked the same day. I've made a similar recipe except spread the salmon mixture over rolled out Bisquick biscuit dough, then rolled up and sliced, served with a white sauce.
09-01-2014 09:36 AM
BLH: recipe please.
Boop
09-02-2014 12:04 PM
09-02-2014 12:18 PM
Thanks everyone. I made on Labor Day morning. I will post recipe when I get home from work.
09-04-2014 08:57 AM
Salmon Roll Ups
Buttery, flaky rolls with dilled salmon are a great buffet item, not to mention a unique brunch possibility when served alongside a fruit salad.
1 (14.75-ounce) can salmon, flaked
2 eggs, lightly beaten
1 tablespoon chopped fresh parsley
2 teaspoons dried onion flakes
1 teaspoon crushed dried dill weed
1 (8-ounce) packages refrigerated crescent rolls
1 teaspoon cayenne pepper (optional)
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, combine salmon, eggs, parsley, dried onion flakes and dill weed. Open refrigerated crescent rolls and spread each of them out flat on a clean work surface. Divide salmon mixture evenly among them, placing each portion near wide end of long triangle and leaving a small border. Sprinkle with cayenne pepper (optional). Roll up from wide end and place on an ungreased baking sheet.
3. Bake in preheated oven for 12 to 15 minutes. Enjoy!
09-04-2014 01:00 PM
The canned salmon is already cooked, so I would think it would dry out during baking.
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