Crescent dinner rolls make putting this Salmon Pizza together a breeze! Three steps later and you're ready to feed the crowd.
What You Need
Original recipe yields 36 servings
1 can (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2/3 cup KRAFT Real Mayo Mayonnaise
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. parsley flakes
1-3/4 tsp. dill weed
1-3/4 tsp. celery seed
2 cups flaked cooked salmon
1/2 cup sliced pimento-stuffed green olives
1/3 cup finely chopped water chestnuts
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Let's Make It
Heat oven to 350°F.
Separate dough into 8 triangles; place in 12-inch pizza pan sprayed with cooking spray, with short sides of triangles at edge of pan. Press dough onto bottom and up side of pan, firmly pressing seams together to seal. Bake 10 min. or until golden brown. Cool completely.
Mix cream cheese, mayo, sour cream, parsley, dill weed and celery seed until blended; spread onto crust. Top with remaining ingredients.
Refrigerate 30 min.
Stir in 2 tsp. KRAFT Prepared Horseradish to the cream cheese mixture before spreading onto cooled crust.
Prepare using refrigerated reduced-fat crescent dinner rolls, PHILADELPHIA Neufchatel Cheese, KRAFT Light Mayo Reduced Fat Mayonnaise, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.