Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
package (8 oz) cream cheese, softened
1/2
cup sour cream
2
eggs
2
cans (6 oz each) crabmeat, drained, flaked
3/4
cup grated Parmesan cheese
8
green onions, finely chopped (1/2 cup)
Dash salt
Dash pepper
Preparation
Heat oven to 350°F.
If using crescent rolls: Unroll dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom to form crust. Firmly press perforations to seal. If using dough sheet: Unroll dough; place in ungreased 13x9-inch pan; press over bottom to form crust.
In medium bowl, beat cream cheese until light and fluffy. Add sour cream and eggs; beat well. Add crabmeat, 1/2 cup of the cheese, onions, salt and pepper; mix well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup cheese.
Bake 35 to 40 minutes or until center is set and edges are golden brown. Cool 10 minutes. Cut into 8 rows by 4 rows.
