Bringing the wonderful taste of crab rangoon to a dinner roll!
I love crab rangoon but I don’t really enjoy frying it. I think I probably get enough fried foods as it is. Enter the crab rangoon crescent roll!
I know there’s some controversy about using real crab or imitation crab. I really don’t mind imitation crab. It’s always in the refrigerator because it’s a quick and delicious snack, low in calories and low in fat.
I had to pick one or the other for the calorie count, though. So, the calorie count uses imitation but you are welcome to make your own choice, of course.
This just melts in your mouth. It’s delicious with that warm cream cheese. So yummy!
Use a pizza cutter to cut the piece of pastry into three even pieces. There are two sheets of this puff pastry in the box so you’ll have six rectangles.
Cut each rectangle diagonally to form a triangle. As you can see, I wasn’t perfectly accurate with my cutting!
Put a nice dollop of crab mixture on each triangle, at the wide end.
Then roll up to the point.
Brush each roll with some melted butter then put them in the oven for about 20-23 minutes.
It’s entirely possible that you may want to make your entire meal only on these rolls. Enjoy!
Crab Rangoon Crescent Rolls
Ingredients
- 3 ounces cream cheese softened
- 3 ounces imitation crab chopped
- 1 green onion minced
- 1/2 tsp worcestershire sauce
- 1/2 tsp garlic powder
- 1 box Pepperidge Farms Puff Pastry room temperature
- flour small amount
- 1/4 cup butter melted
- cooking spray
Instructions
- Preheat oven to 400°.
- Mix together cream cheese, imitation crab, green onion, worcestershire and garlic powder. Set aside.
- Place small amount of flour on the working surface to help with sticking. With pizza cutter, cut puff pastry into three even strips then make a diagonal line across each strip. (There will be two pieces of puff pastry in the box and you will have 6 triangles out of each, for a total of 12.)
- Place a good rounded tablespoon of cream cheese mixture at widest edge of triangle and roll up.
- Place parchment paper on baking sheet and spray with cooking spray.
- Place the 12 rolls evenly on baking sheet.
- Brush with melted butter.
- Bake for 20-23 minutes. Makes 12.
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