Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
3
oz (from 8-oz package) cream cheese, softened
3/4
cup chopped cooked crabmeat
1
tablespoon chopped green onion (1 medium)
1/8
to 1/4 teaspoon ground red pepper (cayenne)
1
egg white, beaten
Preparation
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Lightly brush exposed corner with egg white. Roll moistened corner of dough over roll; press to seal. Repeat with remaining squares and filling. Place on cookie sheet. Brush with egg white.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
