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Tropical Crab Rangoon Appetizers

Tropical Crab Rangoon Appetizers
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Top a refrigerated pizza crust with crab, pineapple and other classic flavors to give your guests a taste of the tropics.

Prep Time:
20 Min
Total Time:
40 Min
Makes:
12 servings
Pillsbury Bake-Off
Jasmine Buliga
Braintree, MA
Bake-Off® Contest 43, 2008
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INGREDIENTS
1can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1package (8 oz) cream cheese, softened
1/4cup mayonnaise or salad dressing
1/2teaspoon Chinese hot mustard, if desired
1/4teaspoon garlic salt
1can (8 oz) sliced water chestnuts, drained, coarsely chopped
1can (6 oz) lump crabmeat, drained
1/4cup SMUCKER'S® Pineapple Ice Cream Topping
2cups shredded Monterey Jack cheese (8 oz)
4medium green onions, chopped (1/4 cup)
DIRECTIONS
1.Heat oven to 400°F. Spray large cookie sheet or 16-inch pizza pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 17x12-inch rectangle. Bake 7 to 9 minutes or just until crust is light golden brown.
2.Meanwhile, in large bowl, beat cream cheese, mayonnaise, mustard and garlic salt with electric mixer on medium speed until smooth. Stir in water chestnuts and crabmeat, being careful to break up crabmeat as little as possible.
3.Spread crabmeat mixture over partially baked crust to within 1 inch of edges. Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture; spread evenly. Sprinkle with Monterey Jack cheese and onions.
4.Bake 12 to 15 minutes longer or until cheese is bubbly and crust is golden brown. Cool 5 to 10 minutes before cutting.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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