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Deviled Crab and Cheese Rolls

(11)
  7 reviews
  • 10 min prep time
  • 50 min total time
  • 10 ingredients
  • 6 servings
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Refrigerated breadsticks crisscross around crab cakes to create a unique pickup treat. Adjust the level of red pepper sauce to suit tastes.

Bake-Off® Contest 42, 2006
Michael Weaver
San Francisco, California

Ingredients

1/2
cup whipped cream cheese (from 8-oz container)
1
tablespoon fresh lemon juice
1
to 2 teaspoons red pepper sauce
1/4
cup finely shredded mild Cheddar cheese (1 oz)
2
tablespoons finely chopped green onions (2 medium)
1
teaspoon paprika
1/2
cup Progresso™ garlic herb bread crumbs
3
cans (6 oz each) white crabmeat, well drained
1
can (11 oz) Pillsbury™ refrigerated original breadsticks
1
egg, slightly beaten

Steps

  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray or line with a silicone baking mat. In medium bowl, mix cream cheese, lemon juice and red pepper sauce until smooth. Stir in Cheddar cheese, onions and paprika. Reserve 2 tablespoons bread crumbs for topping; stir remaining bread crumbs into cream cheese mixture. Gently stir in crabmeat. Shape crabmeat mixture into 6 balls, using about 1/3 cup mixture for each; flatten slightly.
  • 2 Unroll dough; separate into 6 (2-breadstick) portions. Seal seam halfway up length of each portion; place 1 ball on sealed side of each. Holding dough and ball in one hand, stretch dough strips over balls, crisscrossing and tucking ends under opposite side; place on cookie sheet.
  • 3 Lightly brush tops and sides of dough with beaten egg; sprinkle with reserved 2 tablespoons bread crumbs.
  • 4 Bake 20 to 30 minutes or until golden brown. Cool 10 minutes. Serve warm.
  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray or line with a silicone baking mat. In medium bowl, mix cream cheese, lemon juice and red pepper sauce until smooth. Stir in Cheddar cheese, onions and paprika. Reserve 2 tablespoons bread crumbs for topping; stir remaining bread crumbs into cream cheese mixture. Gently stir in crabmeat. Shape crabmeat mixture into 6 balls, using about 1/3 cup mixture for each; flatten slightly.
  • 2 Unroll dough; separate into 6 (2-breadstick) portions. Seal seam halfway up length of each portion; place 1 ball on sealed side of each. Holding dough and ball in one hand, stretch dough strips over balls, crisscrossing and tucking ends under opposite side; place on cookie sheet.
  • 3 Lightly brush tops and sides of dough with beaten egg; sprinkle with reserved 2 tablespoons bread crumbs.
  • 4 Bake 20 to 30 minutes or until golden brown. Cool 10 minutes. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
330
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
5g
25%
Trans Fat
1/2g
Cholesterol
120mg
41%
Sodium
890mg
37%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
4g
4%
Protein
24g
24%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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