Baked Crab Rangoon Pizza

For a rich, classic crab appetizer, try this Bake-Off® Monthly Challenge winning recipe that starts with quick and convenient Pillsbury® refrigerated pizza crust. From Ronna Farley, Bake-Off® Monthly Challenge.

  • prep time 15 min
  • total time 35 min
  • ingredients 9
  • servings 8

Ingredients

1 1/2
tablespoons yellow cornmeal
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
2
cans (6 oz each) white crabmeat, drained, flaked
4
oz (half 8-oz package) cream cheese, softened
1/4
cup mayonnaise or salad dressing
1/2
teaspoon seafood seasoning (from 6-oz container)
2
cups shredded mozzarella cheese (8 oz)
1/2
cup chopped green bell pepper
1/4
cup thinly sliced green onions (4 medium)
  • 1 Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. Sprinkle cornmeal in pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. Pinch edge of dough to make 1/2-inch rim.
  • 2 In small bowl, stir crabmeat, cream cheese, mayonnaise and seasoning until well mixed. Spread crabmeat mixture evenly over dough. Top with mozzarella cheese. Sprinkle with bell pepper and onions.
  • 3 Bake 15 to 18 minutes or until crust is deep golden brown. Let stand 2 minutes before cutting.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    750mg
    750%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    1g
    1%
      Sugars
    4g
    4%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    8%;
    Calcium
    25%;
    Iron
    10%;
    Exchanges:
    1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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