This smoked salmon and cream cheese crescent rolls recipe will be the star of your next brunch. Buttery crescent rolls bursting with salmon and fresh herbs.
Is there a better breakfast/brunch combination than smoked salmon and cream cheese? It is absolutely the best combo that exists in this world. At least in my humble opinion. So to honor this breakfast heavyweight, I created a salmon and cream cheese crescent roll that is bursting at the seams with flavor. Literally. That delicious lox and cream cheese is busting out of the buttery, pillowy crescent roll. And I’m not apologizing.
These little pockets of absolute deliciousness are perfect to serve at your next breakfast or brunch get together. They can be made in advance, forgotten about, and then thrown on a serving platter before your guests arrive. It doesn’t get any simpler than that. In fact, a lot of family is coming into town for July 4th weekend, so last week I baked up several batches of these and they are now hanging out in the freezer waiting for their big brunch debut. I love any recipe I can prepare in advance. Especially if it’s for breakfast because thinking about anything besides making a cup of coffee within the first hour of the day (ok two hours if you really wanna know) is absolutely not possible for me. But really. Ask my college roommates.
To put these together, start by prepping your chopped green onions, chopped chives, and chopped fresh dill. Stir these fresh and vibrant flavors into 8 ounces of room temperature cream cheese, and then add in the star– smoked salmon. I like to keep the salmon in nice-sized chunks so you get a real hit of smoked salmon flavor in every bite. Amazingness. Stir in the lemon juice and salt, and you are ready to roll. Get it? Too corny? *Sigh*
Quick tip: If you stick to a kosher diet like I do, you can find kosher crescent rolls at both Trader Joe’s and Whole Foods.
Separate and spread out the refrigerated crescent roll dough on a flat surface, and spread a nice amount of filling on each triangle. Roll the dough up tightly, and place on a cookie sheet lined with parchment paper and sprayed with cooking spray. Now time for the egg wash to give each roll that beautiful golden shine. Just beat together one egg, about 1 tsp of water, and a dash of salt, and paint onto the top of each roll. Congratulations, you are just 20 minutes away from breakfast perfected. Enjoy!
- 2 cans crescent rolls
- 8 ounces cream cheese, softened to room temperature
- 4 ounces smoked salmon, cut into chunks
- 3 green onions, finely chopped whites only
- 1 Tbsp chopped chives
- 2 tsp chopped dill
- 2 tsp lemon juice
- ¼ tsp salt
- 1 egg
- Preheat oven to 350 degrees, and prepare a baking sheet with parchment paper followed by a quick spray of cooking spray.
- Stir smoked salmon cut into chunks, 3 chopped green onions (whites only), 1 Tbsp chopped chives, 2 tsp chopped fresh dill, and 2 tsp lemon juice into 8 ounces of room temperature cream cheese. Add ¼ tsp salt, or more or less to taste.
- Separate and spread out the refrigerated crescent roll dough on a flat surface, and spread a nice amount of filling on each triangle. Roll the dough up tightly, and place on your cookie sheet.
- In a small bowl, create an egg wash by beating together one egg, about 1 tsp of water, and a dash of salt. Paint liberally onto the top of each roll.
- Bake at 350 for 20 minutes, until tops are nicely browned. Serve slightly cooled or at room temperature. Enjoy!