Salmon Rolls

6 smoked salmon; thinly sliced
1 prepared bread dough
1 egg; beaten
1 green onion; finely chopped
1 fresh ground pepper
After thawing, roll out the prepared dough into a 9-inch circle. Cover the
top with strips of the salmon and add sea sonings. Cut the circle into
wedge-shaped pieces and roll each one tightly, beginning at the outside
edge. Brush the roll with the beaten egg and bake at 425 for about 15
minutes. Serve hot as appetizers or with lunch.
Serves 6-8.