Ingredients
1/3
cup garlic-and-herbs spreadable cheese (from 5.2- to 6.5-oz container)
1/3
cup chopped green onions (6 medium)
1
can (6 oz) crabmeat, drained
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Pimiento-stuffed green olives and roasted red bell pepper, if desired
Preparation
Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cheese, onions and crabmeat.
Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
Spread crabmeat mixture over rectangles to within 1/4 inch of edges. Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. Add green olives to each for head and bell pepper for tongue.
Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
