1. Bake the salmon at 350°F/180°C with shredded Parmesan on top until cooked through.
2. Once it’s ready, flake the salmon into small pieces.
3. Mix in the soup, mushrooms, and spinach.
4. Stir well until everything’s combined.
5. Spray a muffin pan (10 cups) with non-stick spray.
6. Take the Pillsbury rolls and cut each one in half. Flatten each half slightly.
7. Press one half into each muffin cup to prepare the base.
8. Spoon the salmon filling into each cup.
9. Use the remaining dough halves to cover the tops and gently seal the edges.
10. Brush the tops with milk or a milk and egg mix to get them golden when baked.
11. Bake at 350°F/180°C for 10–15 minutes, or until they’re puffed and golden brown.
12. You’ll probably have extra salmon filling, don’t toss it! Warm it up and enjoy it on toast the next morning.

These rolls are warm, flaky, and packed with creamy, cheesy flavor. Great for dinner, snacks, or even brunch. Give them a try—you’ll be hooked.