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Crescent Coulibiac Puffs

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30 min prep time
60 min total time
7 ingredients
8 servings

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This recipe is inspired by a fancy Russian dish using puff pastry. Refrigerated dough makes this recipe super easy with the same fancy look perfect for a party!

Ingredients

8: oz salmon fillets (about 1 inch thick), skin removed

2: cups loosely packed fresh spinach

4: oz sliced fresh mushrooms

1: can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

3: tablespoons Progresso™ plain panko crispy bread crumbs

1: teaspoon salt

2: teaspoons finely grated lemon peel

Steps

1 Heat oven to 375°F. Cut salmon fillet into eight 1-oz pieces; dry on paper towels.
2 Heat 10-inch nonstick skillet over medium heat. Add spinach and mushrooms. Cook, stirring occasionally, until spinach wilts and mushrooms are tender. Place in strainer to drain, pressing out as much liquid as possible. Place spinach mixture on cutting board; finely chop. Return chopped mixture to strainer.
3 Separate dough into 8 triangles. For each puff, sprinkle 1 teaspoon bread crumbs on dough triangle. Place 1 piece salmon on bread crumbs; sprinkle with 1/8 teaspoon salt. Spoon 1 firmly packed tablespoon spinach mixture on top of salmon. Top with 1/4 teaspoon lemon peel. Wrap dough around salmon, sealing well so mixture is completely covered. Place on ungreased cookie sheet.
4 Bake 17 to 19 minutes or until golden brown. Cool 10 minutes. Serve warm.

1 Heat oven to 375°F. Cut salmon fillet into eight 1-oz pieces; dry on paper towels.
2 Heat 10-inch nonstick skillet over medium heat. Add spinach and mushrooms. Cook, stirring occasionally, until spinach wilts and mushrooms are tender. Place in strainer to drain, pressing out as much liquid as possible. Place spinach mixture on cutting board; finely chop. Return chopped mixture to strainer.
3 Separate dough into 8 triangles. For each puff, sprinkle 1 teaspoon bread crumbs on dough triangle. Place 1 piece salmon on bread crumbs; sprinkle with 1/8 teaspoon salt. Spoon 1 firmly packed tablespoon spinach mixture on top of salmon. Top with 1/4 teaspoon lemon peel. Wrap dough around salmon, sealing well so mixture is completely covered. Place on ungreased cookie sheet.
4 Bake 17 to 19 minutes or until golden brown. Cool 10 minutes. Serve warm.

Expert Tips

Grated lemon peel adds wonderful flavor without the extra liquid. After grating, wrap the lemon in plastic wrap, and store in the fridge for juicing later.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Puff

Calories: 160
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 2 1/2g 12% Trans Fat 1 1/2g
Cholesterol: 20mg; 6%
Sodium: 540mg; 23%
Total Carbohydrate: 14g; 5%
Dietary Fiber 0g 0% Sugars 2g
Protein: 9g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 2%; 2%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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