Crab-Filled Crescent Wontons

By deedavis

These Asian-inspired appetizers start with flaky crescent roll pastry wrapped around a quick cream cheese and crab filling. Get the Story or Submit your own recipe
Prep Time:20 Min Total Time:35 Min Makes:24 wontons

Ingredients

• 1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough
• sheet
• 1package (3 oz) cream cheese, softened
• 3/4cup chopped cooked crabmeat
• 1tablespoon chopped green onion (1 medium)
• 1/8 to 1/4 teaspoon ground red pepper (cayenne)
• 1egg white, beaten

Preparation

Step 1

1 Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 6 rows by 4 rows to make 24 squares.

2 In small bowl, mix cream cheese, crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Lightly brush exposed corner with egg white. Roll moistened corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white. Repeat with remaining squares and filling.

3 Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm..Ground red pepper, or cayenne pepper, nicely spices these wontons. Add more, if you like.

Cans or foil pouches of crabmeat found near the seafood department are usually of better quality and have better flavor than cans in the canned meat and seafood section. However, any can be used.