Tropical Crab Rangoons
1 can(s)pillsbury pizza crust
8 ozcream cheese, room temperature
1/2 cdijon mustard
1/4 tspgarlic salt
8 ozsliced water chestnuts, drained and coarsely chopped
6 ozcan lump crabmeat, drained
1/4 cpineapple ice cream topping
2 cshredded monterey jack cheese
4medium green onions, chopped
How to Make Tropical Crab Rangoons
- 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