Prep Time 30 min
Cook Time 15 Min
Servings 48
Difficulty Easy

Ingredients

  • 4 oz. cream cheese (from 8-oz package), softened
  • 1/2 cup sour cream
  • 1 tsp. lemon-pepper seasoning
  • 2 tbsps. chopped fresh chives
  • 2 tsps. small capers, drained
  • 1/4 tsp. salt
  • 1 box (10 oz) Green Giant® Niblets® frozen corn & butter sauce, thawed
  • 4 oz. smoked salmon, flaked
  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (8 rolls each)

Directions

  • Step 1

    Heat oven to 375°F. Spray 48 mini muffin cups with CRISCO® Original No-Stick Cooking Spray.

  • Step 2

    In medium bowl, mix cream cheese and sour cream until well blended. Stir in lemon-pepper seasoning, chives, capers and salt. Stir in corn until well mixed. Fold in salmon.

  • Step 3

    Separate dough from both cans into 8 rectangles; press perforations to seal. Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each mini muffin cup. Spoon slightly less than 1 tablespoon salmon filing into each cup.

  • Step 4

    Bake 10 to 18 minutes or until light golden brown. Cool 2 minutes; remove from pan to serving platter. Serve warm.

  • Step 6

    Bake 16 to 20 minutes.

Serving size
(1 appetizer)

  • Calories 60
  • Calories from Fat35g
  • Total Fat 3g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 140mg
  • Potassium 0mg
  • Total Carbohydrates 5g
  • Dietary Fiber 0g
  • Sugars 1g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet