this recipe takes a new twist on the original crab rangoons...my family cant get enough of these yummy appetizers!
pillsbury pizza crust
cream cheese, room temperature
sliced water chestnuts, drained and coarsely chopped
can lump crabmeat, drained
pineapple ice cream topping
shredded monterey jack cheese
medium green onions, chopped
How To Make
Heat oven 400 degrees. Spray lg cookie sheet with non-stick cooking spray. Unroll dough onto cookie sheet, press dough into 17x12 in. rectangle. Bake 7-9 minutes.
Meanwhile, in large bowl, beat cream cheese, mayonnaise, mustard and garlic salt until smooth.Stir in waterchestnuts and crabmeat.
Spread crabmeat mixture over partially baked crust withn 1 inch of edge. Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture; spread evenly. Top with cheese and sprinkle with onions. Bake 12-15 minutes until cheese is melted and golden brown
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