Crescent Salmon Loaf
- 1 can salmon, drained and deboned
- 1/2 cup sour cream
- 3/4 cup cooked rice
- 1 teaspoon lemon juice
- 1 teaspoon salt and pepper
- 1 teaspoon dill seed
- 1/4 cup melted butter
- 1 package crescent rolls
- 2 hardboiled eggs
- Mix together all but the crescent rolls and eggs.
- Roll out crescent rolls
into one large rectangle. Put 1/2 of ingredients on top of crescent roll. Sprinkle
hard-boiled eggs (chopped) over mixture. Then put remaining 1/2 of mixture over
eggs; bring up sides of crescent roll to form loaf. Pinch together and place
on cookie sheet.
- Bake at 375 degrees F for 20 to 25 minutes.
- Serve with creamed peas.