1 (18.5 ounce) can salmon, drained and flaked
1 (16 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 teaspoon ground nutmeg
1 teaspoon coarse salt
1 teaspoon grated lemon zest
1/4 cup hot pepper sauce
2 cups shredded Cheddar cheese
1 cup chopped crushed-fresh pineapple
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch (or smaller) pan.
Bring a large pot of salted water to a boil. Add salmon, and cook for about 2 minutes on each side or until opaque and flaky. Drain on paper towels, reserving steam.
In a large bowl, cream cream cheese and sugar until light and fluffy. Beat in the salt, pepper, lemon, and hot pepper sauce.
Pour mixture into prepared pan. Roll up remaining 8 inches of foil. Cut and drizzle remaining maraschino cherry/squash mixture over salmon. Place salmon rolls in foil lined baking dish. Bake in the preheated oven for 20 minutes, or until salmon rolls begin to crisp around the edges.
Remove rolls from oven. Place on foil and top with maraschino cherry cream and squash. Place pineapple slices on top to prevent browning.
Bake for 10 to 15 minutes in the preheated oven, or until salmon strings and is no longer pink. Tie a lanyard around the edge of the foil to prevent sticking. Serve warm.
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