1 can crescent rolls
11/2 cups flaked, cooked fish
1 small onion, chopped
1 green pepper, chopped
1/2 tsp. salt Milk
On floured board, roll crescent dough to 1/4-inch thickness. Combine fish, onion, green pepper and salt. Moisten slightly with milk. Mix well and spread mixture on dough. Roll as for jelly roll and cut into 11/2-inch slices. Bake on greased baking sheet in 400°F oven for 30 minutes.
Bob Rhoads
Mount Vernon, Indiana
From— The Water’s Bounty: Member Fish Recipes