Salmon Rangoon Toast
These mini salmon rangoon toasts are crispy, creamy, and packed with flavor—golden toast topped with a savory salmon and cream cheese mixture, finished with just the right crunch.
Ingredients
- half a pack of Hawaiian rolls
- olive oil
- italian seasoning
- dried parsley
Salmon Rangoon
- 8 oz cream cheese
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp onion powder
- 1 tsp rosemary
- 1 tsp basil
- 1 can salmon
- 2 tbsp green onion
Instructions
- Preheat oven to 350F, line a tray with parchment paper and set aside.
- Cut each Hawaiian roll into 4 and evenly spread on the tray. Drizzle with olive oil and dust with italian seasoning and dried parsley. Bake for 8 minutes.
- In a bowl, mix together the cream cheese, soy sauce, oyster sauce, rosemary, basil, and onion powder until soft. Drain the salmon can and mix that in along with the chopped green onion.
- Add a dollop on top of each toast slice. You can bake for another 5 minutes or simply enjoy as is!