1 (15 1/2 oz.) can pink salmon
1 1/2 c. soft bread crumbs (2 slices)
2 beaten eggs
1/2 c. fine chopped celery
2 tbsp. fine chopped green pepper
2 tbsp. onion
1 tbsp. lemon juice
1 (8 oz.) pkg. (8) refrigerated crescent rolls

Grease 5-cup ovenproof ring mold. In bowl drain and flake salmon, discard skin and bones. Add bread crumbs, eggs, celery, green pepper, onion and lemon. Separate crescent rolls into triangles. Arrange in mold, alternating points.

Wide ends so dough drapes over center and outer edge of mold. Pat dough lightly to line the mold. Pack salmon mixture into dough-lined mold. Turn ends of dough over salmon to cover. Press to seal. Bake at 375 degrees for 30 minutes. Loosen edges - invert onto platter. Serve with sour cream and chives. Makes 4 to 6 servings.