1/2 cup lightly packed chopped fresh dill weed
1/3 cup CRISCO(r) Light Olive Oil
1/4 cup Fisher(r) Chef's Naturals(r) Chopped Walnuts
1/4 cup fresh lime juice
1 clove garlic
1 tablespoon Dijon mustard
2/3 cup shredded Parmesan cheese
Salt and pepper, if desired
3/4 pound salmon fillet, thawed if frozen and patted dry
1 box (15 oz) Pillsbury(r) refrigerated pie crusts, softened as directed on box
Dill weed sprigs

Heat oven to 400 degrees F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, and salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth.

If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.

On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4 by 3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)

Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1-inch apart.

Bake 20 to 25 minutes or until golden brown.

Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.