2 (8 oz.) cans refrigerated crescent dinner rolls
1 (16 oz.) can salmon, drained & flaked
1 (4 oz.) can sliced mushrooms, drained
1/4 c. dairy sour cream
1 tbsp. chopped chives
1 tsp. fresh lemon juice

Separate one can crescent rolls into two large rectangles. Overlapping long sides to form 13"x8" rectangle. Firmly press edges and perforations to seal. Repeat with second can the same. Press edges to seal.

Combine all ingredients and mix well. Spread salmon mixture over dough, starting at longer side. Roll up jelly roll fashion, seal edges. Cut into 16"x1" slices.

Bake at 375 degrees for 15 minutes or until golden brown. Put little cheese slices on top and bake a few minutes more until melted. (Can be served with a sauce.) Can be made ahead and refrigerated.

Serves 16.