Heat oven to 375 F. Combine salmon, cheese and dill in small bowl; stir until well mixed. Remove rolls from package; place on lightly floured surface. Unroll dough; pat out to 14 x 9-inch rectangle, pinching perforations closed. Spread salmon mixture over pastry; sprinkle with capers. Carefully roll up pastry lengthwise; pinch seam to seal. Cut into slices about 1/2-inch thick. Place on lightly greased baking sheet. Bake for 11-13 minutes or until golden brown. Serve warm.
