Creamy Smoked Salmon Cups

You'll find it hard to believe that a little appetizer bite can pack this much flavor.

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Servings 48

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( 53 ) Ratings

53 Ratings

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201ff669-4b9a-4440-be15-c0714a3d8880

Bake-Off® Contest 43, 2008

Sherry Klinedinst

South Bend, Indiana

ingredients 9
Prep Time 30 min
Total Time 50 min

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) Green Giant® Niblets® frozen corn & butter sauce, thawed

4: oz smoked salmon, flaked

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

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Directions

1 Heat oven to 375°F. Spray 48 mini muffin cups with CRISCO® Original No-Stick Cooking Spray.
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.
3 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.
4 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.
5 Bake 10 to 18 minutes or until light golden brown. Cool 2 minutes; remove from pan to serving platter. Serve warm.