3/4 c. brown rice
1 can salmon
1/2 c. sour cream
1/4 c. melted butter
1 tbsp. lemon juice
1 tbsp. dill weed
1/4 tsp. salt
1 pkg. crescent rolls (8 oz.)
2 hard-cooked eggs, sliced
1 egg, beaten

Cook rice according to package directions. Drain. Bone and flake salmon.

In bowl mix salmon, rice, sour cream, butter, lemon juice and dill weed. Roll out dough to 15 x 10 inch rectangle, pressing together at seams. Put half of the mixture in center and lay eggs down middle of mixture and top with remaining mixture. Bring up sides of dough to middle and pinch together. Put another baking sheet on top and flip over. Brush with beaten egg and bake at 375 degrees for 20 to 25 minutes. Serve with melted butter or sour cream. Serves 6.