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1/2 tsp. seasoned salt
1 pkg. (8 oz.) refrigerated crescent rolls
13 cup grated sharp Cheddar cheese
Drain and flake salmon, reserving liquid. Saute onion and celery in butter. Blend in flour. Add mushroom soup, milk and reserved salmon liquid. Cook, stirring constantly, until thickened. Blend in salmon, peas, mushrooms and seasoned salt. Place salmon mixture in shallow 9-inch round casserole. Unroll crescent roll dough and separate into triangles. Place narrow edge of each triangle against outer edge of casserole. Sprinkle dough with cheese and fold in half, placing point at edge of casserole. Bake at 400 de
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