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.
Serving size: Complete recipe
Calories 2148 Calories from Fat 890
% Daily Value*
Total Fat 99 g152.6%
Saturated Fat 28.3 g141.3%
Trans Fat 0 g
Cholesterol 305.9 mg102%
Sodium 6198.7 mg258.3%
Total Carbohydrates 229 g76.2%
Dietary Fiber 3.5 g14.2%
Sugars 42 g
Protein 77 g154.6%
Vitamin A 15.5% Vitamin C 4.1%
Calcium 42.1% Iron 71.9%
*Based on a 2000 Calorie diet