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Seafood Appetizers

(79)
  3 reviews
  • 15 min prep time
  • 35 min total time
  • 7 ingredients
  • 24 servings
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Tease appetites with shrimp- and crab-loaded crescents.

Bake-Off® Contest 40, 2002
Misty Waltman
Lyons, Indiana

2
cups frozen cooked salad shrimp, thawed
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1
cup refrigerated flake-style imitation crabmeat, cut into small pieces
1
teaspoon seafood seasoning (from 6-oz container)
1
teaspoon garlic powder
1 1/2
cups shredded Mexican cheese blend (6 oz)
1
teaspoon parsley flakes

Steps

  • 1 Heat oven to 375°F. Press thawed shrimp between paper towels to remove excess liquid. Cut shrimp into small pieces.
  • 2 If using crescent rolls: Unroll dough onto ungreased cookie sheet. Press to form 12x8-inch rectangle; firmly press perforations to seal. If using dough sheet: Unroll dough onto ungreased cookie sheet. Press to from 12x8-inch rectangle.
  • 3 Top dough with shrimp and remaining ingredients in order listed.
  • 4 Bake 15 to 20 minutes or until crust is golden brown. Cut into squares.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2g
11%
Trans Fat
1/2g
Cholesterol
30mg
11%
Sodium
230mg
10%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Protein
5g
5%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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