Creamy Smoked Salmon Cups Recipe

Ingredients

4

oz cream cheese (from 8-oz package), softened

1/2

cup sour cream

1

teaspoon lemon-pepper seasoning

2

tablespoons chopped fresh chives

2

teaspoons small capers, drained

1/4

teaspoon salt

1

box (10 oz) frozen corn & butter sauce, thawed

4

oz smoked salmon, flaked

2

                        cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

Preparation

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

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.

If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into total of 8 rectangles.

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 filling into each cup.

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