4 oz cream cheese (from 8-oz package), 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 box (10 oz) frozen corn & butter sauce, thawed
4 oz smoked salmon, flaked
2 cans (8 oz each) refrigerated crescent dinner rolls (8 rolls each)
DIRECTIONS:
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1. Heat oven to 375°F. Spray 48 mini muffin cups with CRISCO® 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
