Easy Salmon Spinach Hot Pockets

Salmon Spinach Hot Pockets

I’ve had a package of frozen salmon filets in my freezer for about 2 months now. So far, I’ve only made one thing: Salmon Florentine. It was good, but that was weeks ago. It was definitely time to let a few more salmon run… into my oven! Salmon Joke! Anywho. A package of crescent rolls in the fridge was about to go bad, so I put 2 and 2 together and came up with a tasty meal idea. I guess you could call it a “Faux Spinach Pie” only instead of  filo dough, I used crescent dough. Not half bad!

This is a great meal for “one” when you don’t really feel like cooking. It’s literally 4 ingredients. A perfect number for me… I hate math, difficult recipes, and waiting to eat. A hot pocket satisfies each of those conditions (and you don’t feel like you have a brick in your stomach from eating the store-bought hot pockets, I’m suddenly reminded of Jim Gaffigan jokes! See Clip Below!) Bonus: I cooked up a little extra salmon for a quiche recipe tomorrow! More on that to come. In the meantime…

One tube of crescent rolls will get you 2 pockets. Just make 2 rectangles out of them and seal the perforated edges. Line one half with unthawed frozen spinach…don’t be afraid to pile it on!. Just make sure to drain all the water out of it.

Top the spinach with about 2 spoonfuls of feta cheese – yummy!

Top filling with an unthawed salmon filet. 4-6 ounces. I can not stress this enough, thaw the sucker before you cook it.

Almost home! Just wrap the other side and pinch the edges together.

Hot Out Of The Oven

Bake at 400 degrees for about 20 minutes until crust is golden – careful not to burn!

Frozen or Fresh Salmon Filet (make sure to thaw ahead if frozen)
Feta Cheese
Frozen Spinach (thawed and water pressed out)
1 tube of Crescent Roll Dough

1. Preheat oven to 400
2. Unroll crescent dough. Separate into 2 rectangles and pinch perforated edges together to make one complete rectangle of dough
3. Cover one side with thawed spinach
4. Top with 2 spoonfuls of feta and salmon filet
5. Fold empty side of the dough over the filling to make a “pocket” and pinch the edges together
6. Bake for 20-25 minutes until dough is lightly golden.

Enjoy, fishes!


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