Spray counter lightly with non-stick cooking spray. Roll each roll into a 5x10-inch rectangle. Using a 5-inch flower shaped cookie cutter, cut two flowers out of each rectangle. Carefully place each flower into a sprayed muffin cup. Press the petals against the sides of the cups.

Cover with plastic wrap and let rest 15 minutes. Remove wrap and press the petals again. Poke the bottoms a few times to prevent bubbles from forming. Bake at 375°F 5-7 minutes or until tips are golden brown. Remove flowers from muffin tin and place on cooling rack.

When cool, fill each one with 1-2 tablespoons seafood salad and garnish with a small sprig of fresh dill.