Smoked Salmon Pinwheels Prep Time: 15 min ; Start to Finish: 35 min Makes: 16 appetizers Nutrition Information During the holidays or anytime, smoked salmon in a tender crescent crust makes a stunning appetizer. 1can (8 oz) Pillsbury® refrigerated crescent dinner rolls1tablespoon Dijon mustard2teaspoons honey2oz smoked salmon, finely chopped (1/2 cup)2tablespoons finely chopped red onion2teaspoons chopped fresh dill16fresh dill sprigs 1 . Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.2 . In small bowl, mix mustard and honey; spread over each rectangle. Top each with salmon, onion and chopped dill.3 . Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.4 . Bake 13 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Garnish each with dill sprig. Serve warm. High Altitude (3500-6500 ft) No change
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