I found a recipe in my 1950's cookbook that called for sardines and cream cheese sandwich filling. It said to use equal parts of sardines with equal parts of cream cheese and mix together. There was also a salmon done the same way only it called for a tsp. of lemon juice to be added. I have not tried either of these. Both called for toasting under the broiler so it should be fine to spread on cresants rolls and bake.