Crescent-Crab Purses

By melanieroe

Prep Time: 20 Min
Total Time: 40 Min

NUTRITION INFORMATION:
1 Appetizer: Calories 90 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 15mg; Sodium 240mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 2g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Details

Servings 12
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 375°F. In small bowl, mix all ingredients except dough.
2. 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.
3. 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.
4. Bake 12 to 17 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.
High Altitude (3500-6500 ft): No change.