Creamy Smoked Salmon Cups

(53)
2 reviews.
  • 30 min prep time
  • 50 min total time
  • 9 ingredients
  • 48 servings

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™ refrigerated Crescent Dough Sheet

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved