1/3 c. minced onions
1/3 c. chopped green pepper
1/3 c. chopped celery
2 tbsp. butter
2 1/2 oz. chopped green olives
1 (16 oz.) salmon (drained and save juice)
3/4 can cream of chicken soup
Crescent rolls

SAUCE:

1/2 c. salmon juice
1 tbsp. lemon juice
1/4 can chicken soup

Mix first 7 ingredients and spread on pressed out crescent rolls. Roll as a jelly roll. Close ends. Bake 25 minutes at 400 degrees. Serve with sauce heated.