Fish Stacks

1. 1

   Cut the fish into four 4 x 3-inch portions.

2. 2

   Place them in a shallow baking dish. Cook the onion, carrot and mushrooms in the margarine or butter, covered, about 5 minutes.

3. 3

   Uncover and simmer for 2 to 4 minutes or until excess liquid evaporates.

4. 4

   Remove from the heat. Stir in half of the cream cheese, dill weed and pepper. Spoon over each fish portion.

5. 5

   Separate crescent rolls into 2 rectangles and pinch perforations to seal. Cut each rectangle in half.

6. 6

   Place a rectangle atop each fish portion.

7. 7

   Brush the dough with milk.

8. 8

   Bake at 350u00b0 for 20 to 25 minutes. Serves 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.