2 cans salmon (same size as typical tuna can)
Chopped onion (between ½ cup and 1 cup, however much onion you like)
2 packages Pillsbury reduced fat crescent rolls
2 Tb. Butter or margarine
2 Tb. Flour
Dash black pepper
1½ cups milk
1½ cups grated cheese.
Mix together the salmon, egg, and onion. Put one or two spoonfuls of it inside each crescent roll. Roll up from wide end after spreading (and wrap edges around so it’s largely “sealed”). Bake on cookie sheet at 350˚ for 12-15 minutes or until golden brown.
Serve with a cheese sauce topping (see below).
Note: if you’re making this just for yourself, you can use one can salmon and one package crescent rolls, and it still turns out just as well.
In a small saucepan melt butter. Stir in flour and pepper, then milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more.
Over low heat, stir cheese into the cooked sauce until melted and the sauce has thickened.