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Bake-Off® Contest 43, 2008
Braintree, Massachusetts

Tropical Crab Rangoon Appetizers

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

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  • prep time 20 min
  • total time 40 min
  • ingredients 10
  • servings 12
 

Ingredients

1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1
package (8 oz) cream cheese, softened
1/4
cup mayonnaise or salad dressing
1/2
teaspoon Chinese hot mustard, if desired
1/4
teaspoon garlic salt
1
can (8 oz) sliced water chestnuts, drained, coarsely chopped
1
can (6 oz) lump crabmeat, drained
1/4
cup pineapple ice cream topping
2
cups shredded Monterey Jack cheese (8 oz)
4
medium green onions, chopped (1/4 cup)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
480mg
480%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
15%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011