Salmon Roll

3 tablespoons dry onion
1/2 teaspoon lemon pepper
1 can (10 1/2 oz.) cond. cream mushroom soup
1 can (8 oz.) mushrooms
1 can (14 3/4 oz.) canned salmon
2 cups milk
3 cups biscuit mix
2 tablespoons melted butter
1-2 tablespoons lemon juice

Preheat oven to 350 F.

Combine onion, lemon pepper, 1/2 can mushroom soup, and 1/2-cup milk. Drain mushrooms,
chop and add 1/2 the mushrooms to onion mix. Set remaining mushrooms aside. Stir well. Drain
canned salmon and reserve juice. Set juice aside. Remove large bones from salmon and flake.
Gently stir salmon into onion mushroom mix.

Combine biscuit mix with enough milk (about 1 cup) to make soft dough. Form into a ball and
knead on a lightly floured surface 5-8 times. Roll dough into 18-inch long rectangle (about 1/4-inch
thick). Cut dough in half. Spread each half of rectangle with equal amount of salmon mixture;
spread mix almost to the edge of dough. Roll each rectangle lengthwise, jellyroll fashion. Pinch
dough to seal edges. Fold ends under to seal. Place each roll in a lightly greased loaf pan or on a
baking sheet. Brush top with melted butter. Bake for 50-60 minutes or until cooked through and
golden brown on top.

Combine reserved salmon juice with remaining soup and remaining chopped mushrooms, 1/2-cup
milk; add lemon juice to taste. Stir to blend. Heat. Serve over slices of salmon roll.

Recipe makes 2 rolls and will serve approximately 6-8.

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