Spread: In small bowl, blend salmon, cream cheese, green onions, lemon juice and dill weed.

Sandwich: Preheat oven to 350 degrees. Unroll dough; separate into 4 rectangles (double triangle pieces). On each rectangle, press the center diagonal seam together to make a solid crust. Spoon about 1/4 cup salmon filling near a short side of the rectangle. Fold over dough (short side) so edges meet. Press edges with a fork to seal. Transfer bundles to baking sheet; bake 15 to 17 minutes or until golden and puffy. Serve warm.

Spicy Variations: Make salmon mixture as directed. Blend in 1/4 cup shredded Parmesan cheese an 1/2 teaspoon Cajun, Mexican, pepper-blend seasoning or pepper sauce.

Courtesy of the Alaska Seafood Marketing Institute