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1 package - Crescent Rolls
4 fillets - Boneless Salmon
1/2 cup - Chopped leeks
4 tablespoons - Olive Oil
4 tablespoons - Dill weed
Preheat oven to 350F.
Unroll the crescent rolls and divide them into four equal rectangles. (two rolls combined)
Brush a cookie sheet with some oil.
Lay the rectangles on the greased cookie sheet.
Brush the dough with the rest of the oil.
Sprinkle one tablespoon per rectangle of dill weed on the oiled dough.
Cut the salmon so it is about the size of a 10 year old's palm, or smaller than your own.
Place a piece of salmon on each of the rectangles.
Top the salmon with the chopped leeks, about 1/8 cup per salmon.
Sprinkle any extra dill weed on the leeks.
Wrap the dough around the salmon and the leeks, as you would a present or a book you have to mail.
Brush the tops of the buns with any extra oil.
Bake for about 18 minutes in the oven, or until the tops of the crescent rolls are nicely browned.