Christmas Pastry-Wrapped Salmon Ring

15 1/2 oz can pink salmon
1 1/2 cup soft bread crumbs
2 eggs
1/2 cup finely chopped celery
2 Tbsp finely chopped green pepper
2 Tbsp finely chopped onion
1 Tbsp lemon juice
1 8-oz pkg crescent rolls
Sour cream and chives

Grease 5 cup ring mold. In bowl, drain and flake salmon, removing skin and bones. Add bread, eggs, celery, pepper, onion, and lemon juice. Separate rolls into triangles. Arrange triangles in ring mold alternating points and wide ends so dough drapes over center and outside edges of mold. Pat dough lightly to line mold. Pack salmon mixture into mold. Fold end of dough to cover salmon and press to seal. Bake 375 for 30 minutes. Loosen edges. Invert to serving platter. Serve with sour cream. 4-6 servings.