1 (15 1/2 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. refrigerated crescent rolls
Optional: Dairy sour cream Snipped chives Tomato wedges Celery leaves

Generously grease a 5-cup oven-proof ring mold; set aside. In a mixing bowl drain and flake salmon, removing and discarding skin and bones. Add 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 mold. Cover salmon with dough ends. Seal edges. Bake at 375 degrees for 30 minutes. Serves with garnishes.