Crab Crescent Loaf

By Cindy_Wicker

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 packages (3 ounces each) cream cheese, softened
• 1/3 cup chopped onion
• 1/2 teaspoon dill weed
• 1 cup imitation crabmeat or 1 can (6 ounces) lump crabmeat, drained
• 1 egg yolk, lightly beaten

Details

Servings 12

Preparation

Step 1

On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations. In a small bowl, beat the cream cheese, onion and dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab.
Fold dough over filling; pinch seam to seal. Brush the top with egg yolk. Bake at 375° for 18-22 minutes or until golden brown. Cut into slices. Yield: 1 loaf (12 slices).

Nutritional Facts
1 slice equals 144 calories, 10 g fat (4 g saturated fat), 45 mg cholesterol, 239 mg sodium, 8 g carbohydrate, trace fiber, 6 g protein.