1 (15 oz.) can pink salmon
1 1/2 c. soft bread crumbs
2 beaten eggs
1/2 c. finely chopped celery
2 tbsp. finely chopped green pepper
2 tbsp. finely chopped onion
1 tbsp. lemon juice
1 (8 oz.) pkg. refrigerator crescent rolls
Dairy sour cream
Snipped chives
Tomato wedges
Celery leaves

Generously grease a 5 cup oven-proof ring mold. In mixing bowl, drain and flake salmon, removing and discarding skin and bones. Add the bread crumbs, eggs, celery, green pepper, onion, and lemon juice. Separate crescent rolls into triangles. Arrange triangles in ring mold, alternating points and wide ends of triangles so dough drapes over center and outer edges of mold. Pat the dough lightly to line the mold. Pack the salmon mixture into the dough lined mold. Turn the edges of dough over the salmon to cover. Press to seal. Bake on 375 degrees for 30 minutes. Loosen edges. Serve with sour cream and chives.