Crab Quiche Squares

Crescents, crab and cheese make for a cream-of-the-crop appetizer.

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Servings 32

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( 36 ) Ratings

36 Ratings

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16062550-7680-43f1-9058-0fea3d1bcf0e

Bake-Off® Contest 40, 2002

Jann Stricklin

Mena, Arkansas

ingredients 9
Prep Time 30 min
Total Time 1 hr 10 min

Ingredients

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1: package (8 oz) cream cheese, softened

1/2: cup sour cream

2: eggs

2: cans (6 oz each) crabmeat, drained, flaked

3/4: cup grated Parmesan cheese

8: green onions, finely chopped (1/2 cup)

: Dash salt

: Dash pepper

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Directions

1 Heat oven to 350°F.
2 If using crescent rolls: Unroll dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom to form crust. Firmly press perforations to seal. If using dough sheet: Unroll dough; place in ungreased 13x9-inch pan; press over bottom to form crust.
3 In medium bowl, beat cream cheese until light and fluffy. Add sour cream and eggs; beat well. Add crabmeat, 1/2 cup of the cheese, onions, salt and pepper; mix well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup cheese.
4 Bake 35 to 40 minutes or until center is set and edges are golden brown. Cool 10 minutes. Cut into 8 rows by 4 rows.