Fish

Salmon Pockets is for Lunch.

Salmon Pockets takes 10 minutes to prepare.

Salmon Pockets takes 15 minutes to cook.

Salmon Pockets makes 4 servings.

The ingredients for Salmon Pockets are:

1 8-oz package Pillsbury reduced fat crescent dinner rolls
1 3-oz package Chicken-of-the-Sea pink salmon
1/4 cup shredded swiss cheese
1 T chopped red onion
1 egg, beaten
Mrs. Dash to taste
Black pepper to taste

Here is how you make Salmon Pockets:

Preheat oven to 375.Beat the egg in a small dish.Mix salmon, onion, cheese, spices and most of the beaten egg in a bowl.Separate the crescent rolls. On top of one triangle, place 1/4 of the mixture. Top with another triangle and pinch edges closed. Place pockets 2 inches apart on nonstick cookie sheet.Baste pockets with remaining egg.Bake at 375 for 12-15 minutes or until golden brown. Makes 4 pockets.Note: For an appetizer-sized portion, just make 8 pockets out of the 8 triangles and bake for a shorter period of time!Number of Servings: 4Recipe submitted by SparkPeople user DFMCQUEEN.

The nutritional information for Salmon Pockets is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 247.4

• Total Fat: 7.9 g
• Cholesterol: 66.8 mg
• Sodium: 578.4 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 0.0 g
• Protein: 11.3 g