1 lb. can salmon, drained & flaked
12 oz. cream cheese
2/3 c. chopped celery
1/4 c. minced instant onion
2 tbsp. lemon juice
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 c. melted butter
1/4 c. Parmesan cheese
2 (8 oz.) cans crescent rolls

Preheat oven to 375 degrees. Combine the first seven ingredients; mix well. Separate the crescent rolls into triangles, dividing each triangle in half. Place 1 tablespoon of the salmon mixture on each half and fold over. Pinch the edges. Bake on an ungreased cookie sheet. Brush with melted butter and sprinkle with the cheese. Bake 15 to 18 minutes.