Creamy Smoked Salmon Cups
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.
High Altitude (3500 to 6500 ft)
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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