1 tin Cream of Broccoli and Cheese
1 tin Pieces and Stems Mushrooms
1 tube Flaky Pillsbury Rolls
150 g frozen chopped spinach
Cover salmon with Shredded Parmesan and bake in oven (± 350 degrees) till done
Shred into small pieces and add the rest of ingredients and mix well
Spay your muffin pan (10 wells) with any non-stick spray. Take each roll and divide in 2 portions. Flatten each half, and fill up 10 wells with half of each roll. Spoon some of the mixture into the muffin pan on top of the roll and then top off with the remainder. Ending up with 10 rolls. Brush with a bit of egg and milk mixture or only milk will also work.
I still have about ½ of the salmon mixture left, as this being a trial run and only bought one roll of Flaky dough. The rest I will just heat up and use on toast for breakfast.
Bake at 375 degrees for 10-15 minutes
Source: The Recipe Hunter – Esmé’s own creation
TRIED AND TESTED