Cream Cheese Smoked Salmon Rolls

Ingredients

• 1 can (8 ounces) Refrigerated Crescent Roll Dough
• 4 ounces Cold-Smoked Salmon, thinly sliced
• 4 ounces full-fat Cream Cheese, softened
• 2 tablespoons Fresh Dill, finely chopped
• 1 tablespoon Capers, drained and chopped
• 2 tablespoons Red Onion, very finely minced
• 1 teaspoon Lemon Zest
• 1/4 teaspoon Black Pepper, freshly cracked
• 1 large Egg
• 1 tablespoon Water
• 1 tablespoon Everything Bagel Seasoning (optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, combine the softened cream cheese, dill, capers, red onion, lemon zest, and black pepper. Mix until just combined.

3. 3

   Unroll the crescent dough and pinch the seams to form a single rectangle. Spread the cream cheese mixture evenly over the dough, leaving a 1/2-inch border on one long side.

4. 4

   Layer the smoked salmon slices evenly over the cream cheese.

5. 5

   Starting from the long edge, roll the dough up tightly into a log. Wrap in plastic wrap and chill in the freezer for 15-20 minutes.

6. 6

   Remove the chilled log and slice into 8-10 pinwheels, about 3/4-inch thick, using a serrated knife.

7. 7

   Place the pinwheels on the prepared baking sheet. In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash.

8. 8

   Brush the tops and sides of the rolls with the egg wash and sprinkle with everything bagel seasoning, if using.

9. 9

   Bake for 15-20 minutes, or until golden brown and puffed.

10. 10

    Let cool on the baking sheet for 5 minutes before serving warm.