1 c. diced green or regular onion
2 tbsp. butter
8 oz. can water chestnuts, drained and chopped
1/2 c. sour cream
1 - 2 oz. jar pimiento, drained and chopped
1/4 c. bread crumbs
1 beaten egg
1/2 c. shredded cheese, your choice
1/4 tsp. pepper
16 oz. can salmon or tuna
2 pkg. crescent rolls

Saute onion in butter. Remove from heat. Stir in chestnuts, sour cream, pimiento, crumbs, egg, cheese and pepper. Stir in fish. Unroll dough, put into ungreased pan. Spoon in filling and seal edges with fork. (Can put more cheese on top before sealing.) Bake at 425 degrees for 10 minutes or until golden brown. Top with cheese or sour cream. Can also put a bottom crust of rolls in 9 x 13 inch pan, put in filling, top with second roll crust. Bake the same.