1 jar (15 oz.) Classico® Four Cheese Alfredo Pasta Sauce
1 sleeve, saltine crackers, crumbled and divided
2 cans (5 oz.) salmon, drained
1/2 cup chopped celery, about 1 rib
1/2 cup minced onion, about 1 small
1 egg, lightly beaten
1 cucumber, sliced
Preheat oven at 400°F.
In a medium bowl, combine 1/4 cup cracker crumbs, 1/2 cup Classico® Four Cheese Alfredo Pasta Sauce, salmon, celery, onion and egg. Chill for 15 minutes.
In a shallow pan, place remaining cracker crumbs. Remove salmon mixture from refrigerator and using a soup spoon, form into small spheres, about 24. Coat with cracker crumbs and place onto a baking sheet. Bake for 15 minutes or until outside is a golden brown.
Meanwhile, arrange cucumber slices on a serving dish. In a small pot, heat remaining pasta sauce over medium heat for 3-5 min, stirring occasionally.
Place one croquette on each cucumber slice and top with a dollop of the remaining sauce.