Yield: 24 servings 64 oz.canned red or pink wild salmon, skin and bones removed (or 3.3 lb. pouch),drained 4 sheets frozen puff pastry,10-in.x 15-in., thawed 1 egg,beaten 2 Tbsps.whole milk 4 pts.cherry tomatoes 6 Tbsps.prepared basil pesto 12 oz.mozzarella cheese,shredded to taste salt and freshly ground black pepper as needed basil leaves,for garnish In large bowl, gently break drained salmon into large chunks; set aside. Preheat oven to 425°F. Coat sheet pans with spray. Cut each sheet ...
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