cheesy crab roll
Easy, fast and tasty. If you don't have crescent rolls on hand you can substitute refridgerated pie crust. It's yummy either way. The picture does not do these justice.
prep time
15 Min
cook time
15 Min
method
---
yield
8-10 serving(s)
Ingredients
- 1 can refrigerated crescent rolls
- 8 ounces tub garden vegetable flavored cream cheese
- 6 ounces canned crabmeat, flaked
- 4 ounces extra sharp cheddar cheese, in small cubes
- 6 - black olives, finely chopped
- 1 1/2 teaspoons garlic & herb old bay seasoning
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 teaspoon dried parsley flakes
How To Make cheesy crab roll
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Step 1Preheat oven to 350 degrees. Combine all ingredients in bowl except the crescent rolls.
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Step 2Roll crescents out being careful not to tear on a ungreased cookie sheet. Seal dough perforations with fingers so you have 1 rectangle of dough
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Step 3spread a layer of cheese/crab mixture within 2 inches of sides. Fold sides up and over cheese mixture.
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Step 4Bake in preheated oven for approximately 15 minutes of until crust is golden brown and cheese is bubbly. Slice. Serve
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Step 5If you want individual appetizers instead of folding dough up and over, roll into a long roll. Be careful not to put in too much filling if going with route, it will be difficult to cut and filling will ooze out when baking. Cut into slices with a serrated knife. Bake cut side down until golden. Let cool filling will be extremely hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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