Nana’s Sunday Brunch Lox and Cream Cheese Crescent Roll-Ups




1 can Pillsbury Crescent Dinner Rolls

1/2 pound Smoked Salmon, sliced thin
1-8oz container plain cream cheese, softened
2 Tbsp. fresh chopped chives
2 Tbsp. fresh green onion (sliced thin)
1-1/2 Tbsp. chopped dill (reserve 1/2 Tbsp. on the side for garnish)
1 tsp. lemon juice
2 eggs for egg wash glaze
Salt and pepper to taste


Pre-heat oven to 350 degrees. Open and seperate the crescent dinner rolls and set to the side. Combine in a bowl the cream cheese, fresh chopped chives, fresh sliced green onions, fresh chopped dill and the lemon juice. Mix until well combined. Taste and add salt and pepper if needed. Spread evenly on one side of all the crescent dinner rolls. Place 1-2 pieces of smoked salmon on each crescent dinner roll on the side with the cream cheese and roll up tightly. place on cookie sheet lined with parchment paper or a Silpat. Make sure that there is enough room between each one for them to puff up. In a small mixing bowl beat together 1 egg yolk, 1 whole egg, a drop of water and a pinch of salt. Right before baking brush the tops of each of the crescent dinner rolls with this mixture. Bake for 20-25 minutes or until the crescent dinner rolls have puffed uo and are golden brown. Remove from cookie sheet and place on wire rack to cool slightly before you serve them. These are good a little bit warm out of the oven. Arrange on a platter and spirnkle the remaining dill right before serving. Serves 8.

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