Ingredients
1
jar (16 oz) Alfredo pasta sauce
1
box (9 oz) frozen baby sweet peas, thawed
1
jar (4.5 oz) sliced mushrooms, drained
2
cans (14 3/4 oz each) pink salmon, drained, skin and bones removed
1
jar (2 oz) chopped pimientos, drained
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
Preparation
Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
In 2-quart saucepan, cook Alfredo sauce, peas and mushrooms over medium heat until bubbly. Remove from heat. Gently stir in salmon and pimientos. Pour into baking dish.
If using crescent rolls: Unroll dough into 2 long rectangles. Press edges and perforations to form 1 rectangle. If using dough sheet: Unroll dough.
Place dough over salmon mixture in baking dish.
Bake 12 to 18 minutes or until crust is golden brown.
