Smoked Salmon Pinwheels During the holidays or anytime, smoked salmon in a tender crescent crust makes a stunning appetizer. 8) 15 Min M, Total Time: 35 Min Makes: 16 appetizers RECIPE TIPS REVIEWS (1) 1can (8 oz) Pillsbury® refrigerated crescent dinner rolls 1tablespoon Dijon mustard2teaspoons honey2oz smoked salmon, finely chopped (1/2 cup)2tablespoons finely chopped red onion2teaspoons chopped fresh dill16fresh dill sprigs DIRECTIONS 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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