Salmon En Croute
|Hot roll mix||13 3⁄4 Ounce (1 Package)|
|Dried dill weed||1 Teaspoon|
|Canned salmon||32 Ounce, drained and finely flaked (Two 16 Ounce Cans)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Peas in cheese sauce||1⁄2 Cup (8 tbs)|
Prepare dough from the hot roll mix according to package directions, adding dillweed to the dry ingredients.
Let rise in warm place till double (30 to 45 minutes).
On well floured surface, roll dough to an 18 inch circle.
Gently fit it into a 61/2 cup ring mold, allowing the dough to cover center and hang over edges.
Lightly stir together the salmon, bread crumbs, eggs, lemon juice, 1 teaspoon salt, and dash pepper till combined.
Spoon salmon filling into mold.
Bring dough from sides over top of filling, seal dough at rim of center hole.
Cut an X in the dough covering the hole; fold the 4 triangles back over top of ring, sealing to outer edges.
Let rise till almost double (30 to 45 minutes).
Bake at 325° for 45 to 50 minutes.
Cover with foil last 20 minutes.
Cool 10 minutes; turn out on platter.
Serving size: Complete recipe
Calories 3311 Calories from Fat 699
% Daily Value*
Total Fat 78 g119.5%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 652.3 mg217.4%
Sodium 7632.1 mg318%
Total Carbohydrates 354 g118%
Dietary Fiber 16.4 g65.7%
Sugars 46 g
Protein 232 g464.8%
Vitamin A 15.7% Vitamin C 15.7%
Calcium 21.1% Iron 109.5%
*Based on a 2000 Calorie diet