Serves: 4
Total Calories: 540

1 (11-ounce) can refrigerated soft bread stick
1/4 cup margarine or butter
1/2 cup , coarsely chopped green bell pepper
1/2 cup sliced celery
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
1 (14 3/4-ounce) can salmon drained, flaked
1 (2-ounce) jar , chopped pimiento, drained
fresh dill if desired

1. Heat oven to 350°F. Separate breadsticks. Stack 3 breadsticks together stretch to a 10-inch rope. Twist rope shape into ring, pinching ends to seal. Place on ungreased cookie sheet. Repeat with remaining breadsticks. Bake at 350°F. for 18 to 22 minutes or until golden brown.

2. Meanwhile, melt margarine in large skillet over medium-high heat. Add bell pepper and celery cook and stir 1 minute. Stir in flour and salt cook until mixture is smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly.

3. Gently fold in salmon and pimientos cook until thoroughly heated. Serve over baked breadstick rings. Garnish with fresh dill.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 530 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 6 g 30% * Cholesterol: 45 mg 15% * Sodium: 1350 mg 56% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 28 g * Vitamin A: 30% * Vitamin C: 40% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 3 Starch, 3 Lean Meat, 3 Fat or 3 Carbohydrate, 3 Lean Meat, 3 Fat

See Cook's Note: Buying Canned Salmon

Nutritional Facts:

Serves: 4
Total Calories: 540
Calories from Fat: 187

More Recipes from the Cook'n with Pillsbury Cookbook:
Baked Stuffed Fish
Baked Whole Fish
Batter-Fried Fish
Batter-Fried Shrimp or Scallops
Boiled Crab
Boiled Lobster
Boiled Shrimp
Broiled Fish Fillets
Broiled Lobster Tails
Broiled Snapper with Cilantro Sauce
Cajun-Spiced Grouper Sandwiches
Catfish Cakes
Clam Sauce with Linguine
Clarified Butter
Cook's Note: Buying Canned Salmon
Cook's Note: Buying Canned Tuna
Cook's Note: Cooking Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Crab
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Fish in the Microwave
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: How Much to Buy
Cook's Note: How to Carve a Whole Fish
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How to Eat Lobster
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
Cook's Note: Shrimp
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Creamed Tuna on Toast
Creamy Parsley Sauce
Crescent Tuna Melt
Delaware Crab Cakes
Dill-Marinated Salmon Steaks
Fettuccine with Pesto Cream and Salmon
Fish Creole
Fish Fillets with California Salsa
Fish Varieties
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Fried Oysters
Grilled Salmon with Herbed Tartar Sauce
Grilled Walleye with Pecan Butter
Grilled Whitefish with Dill Tartar Sauce
How Much to Buy
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Kung Pao Shrimp
Lemon-Poached Salmon
Linguine with Seafood Sauce
Lobster Newburg
Lobster Thermidor
Maryland Deviled Crab
Mediterranean Shrimp and Bow Ties
Mussels in Wine Sauce
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Oven-Fried Fish
Panfried Fish
Panfried Trout with Caper Sauce
Poached Fish
Salmon Burgers with Lemon-Dill Sauce
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