Melt 2 tablespoons butter in a large skillet or griddle over medium-low heat. Cook the sandwiches in batches for 2 - 3 minutes per side, or until golden and the cheese in melted, adding more butter as needed. Cover and let cook until salmon is tender. Drain, cool and then flake. Using a few seasoned cheeses, like Jalape o Jack, will give the appearance of changing leaves.
Place leaves in a ring around the bowl.
Repeat layering with remaining leaves. Cover with plastic wrap and store in refrigerator until serving time. Use leftover cheese leaves for snacks, casseroles, pizzas and salads. Preheat oven to 425 Cook sausage, corn and onion seasoning blend in butter in medium saucepan over medium heat 4-5 minutes. Drizzle one teaspoon oil over dough.