Home
Magazines & Cookbooks
Newsletters
Pillsbury Store
Recipes
Products
Bake-Off Contest
Doughboy Fun
Coupons
Community
My Pillsbury
Already a member?
Log In
Not a member yet?
Register now
Why become a member?
Member Benefits
Log in
Email Address:
Password:
Forgot your password?
Remember me
Home
>
Recipes
>
Salmon Pastries with Dill Pesto
Salmon Pastries with Dill Pesto
Digg
Facebook
StumbleUpon
Twitter
Del.ic.ious
Reddit
You must be logged in to add this to your Recipe Box
Log In / Register
No thanks
You must be logged in to add this to your Grocery List
Log In / Register
No thanks
Each little appetizer bundle is bursting with salmon and cheesy-dill flavors.
Prep Time:
25 Min
Total Time:
50 Min
Makes:
24 appetizers
Edgar Rudberg
Saint Paul
,
MN
Bake-Off® Contest 43, 2008
$5,000 - Category Winner
You must be logged in to rate a recipe
Log In / Register
No thanks
(48)
Rate It
(
23
)
Review It
Would you make it again?
yes
|
no
100%
of people say yes.
You must be logged in to recommend a recipe
Log In / Register
No thanks
You may also enjoy:
Garlic Herb and Salmon Empanadas
Creole Shrimp and Cheese Tart
Smoked Salmon Pinwheels
RECIPE
TIPS
REVIEWS (
23
)
NUTRITIONAL INFO
INGREDIENTS
1/2
cup lightly packed chopped fresh dill weed
1/3
cup CRISCO® Light Olive Oil
1/4
cup Fisher® Chef's Naturals® Chopped Walnuts
1/4
cup fresh lime juice
1
clove garlic
1
tablespoon Dijon mustard
2/3
cup shredded Parmesan cheese
Salt and pepper, if desired
3/4
lb salmon fillet, thawed if frozen and patted dry
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Dill weed sprigs
DIRECTIONS
1.
Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth.
2.
If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.
3.
On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4x3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)
4.
Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart.
5.
Bake 20 to 25 minutes or until golden brown.
6.
Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.
High Altitude (3500-6500 ft):
No change.
High Altitude (3500-6500 ft):
No change.
Bake-Off is a registered trademark of General Mills ©2009
Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
®Crisco is a trademark of The J.M. Smucker Company
2009 © and ®/™ of General Mills