Crescent Crab Purses Recipe

Ingredients

1

can (6 oz) crabmeat, well drained

1

tablespoon chopped fresh parsley, if desired

2

tablespoons grated Parmesan cheese

2

tablespoons sharp Cheddar process cheese spread (from 5-oz jar)

1/8

teaspoon ground red pepper (cayenne)

1

clove garlic, minced

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

Preparation

Heat oven to 375°F. In small bowl, mix all ingredients except dough.

If using crescent rolls: Unroll dough into 1 large rectangle; press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 12x9-inch rectangle.

Cut rectangle into 12 (3-inch) squares. Place about 1 tablespoon crab mixture on each dough square. Bring all sides together in center; press to seal. With fingers, pinch dough firmly about 1/4 inch below edges, making a pouch with points extending over top. Place on ungreased cookie sheet.

Bake 12 to 17 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.