Cook onions and celery in about a tablespoon of butter on the stove top for 3 to 5 minutes.

Drain the salmon and put in a mixing bowl.

Mix together cooked onions, celery, cream cheese and drained salmon.

Take the crescent rolls and put two together to make a square.

Put a scoop (about 1/3 cup) of the mixture in the center of the square, then fold up the corners towards the center.

Bake for about 10 to 15 minutes in a 375 degree oven.