Salmon Supper Ring
|Milk||1⁄2 Cup (8 tbs)|
|Canned salmon||6 1⁄2 Ounce, drained, flaked (1 Small Can)|
|Chopped capers||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Biscuit dough||2 Cup (32 tbs) (1 Package)|
|Egg/Milk||1 (For Glazing)|
Melt butter in saucepan; add cornstarch mixed with milk.
Season to taste; add salmon, capers, and lemon juice.
Mix well; cool.
Mix biscuit dough according to directions; roll thinly into oblong shape.
Spread with filling.
Moisten edges of dough; roll up.
Move carefully onto greased baking sheet; twist into horseshoe shape.
Using kitchen scissors or sharp knife, make cuts about two-thirds of way into roll.
Turn each section on its side so filling is exposed a little.
Glaze with beaten egg or milk.
Bake in preheated 450Â°F oven 15 to 20 minutes.
Garnish with capers and parsley.