Creamy Smoked Salmon Cups Recipe

Creamy Smoked Salmon Cups Recipe

  • 4 ounces cream cheese, 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 (10 ounce) box Green Giant® Niblets® frozen corn & butter sauce, thawed
  • 4 ounces smoked salmon, flaked
  • 2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls
  1. Heat oven to 375 degrees F. Spray 48 mini muffin cups with CRISCO(R) 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. Separate dough from both cans into 8 rectangles; press perforations to seal. 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.
  4. Bake 10 to 18 minutes or until light golden brown. Cool 2 minutes; remove from pan to serving platter. Serve warm.
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