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Baked Crab Rangoon Pizza

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Baked Crab Rangoon Pizza
  • Prep 15 min
  • Total 35 min
  • Ingredients 9
  • Servings 8
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For a rich, classic crab appetizer, try this Bake-Off® Monthly Challenge winning recipe that starts with quick and convenient Pillsbury™ refrigerated pizza crust. From Ronna Farley, Bake-Off® Monthly Challenge.
Updated Feb 22, 2011

Ingredients

  • 1 1/2 tablespoons yellow cornmeal
  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 2 cans (6 oz each) white crabmeat, drained, flaked
  • 4 oz (half 8-oz package) cream cheese, softened
  • 1/4 cup mayonnaise or salad dressing
  • 1/2 teaspoon seafood seasoning (from 6-oz container)
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1/2 cup chopped green bell pepper
  • 1/4 cup thinly sliced green onions (4 medium)

Steps

  • 1
    Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. Sprinkle cornmeal in pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. Pinch edge of dough to make 1/2-inch rim.
  • 2
    In small bowl, stir crabmeat, cream cheese, mayonnaise and seasoning until well mixed. Spread crabmeat mixture evenly over dough. Top with mozzarella cheese. Sprinkle with bell pepper and onions.
  • 3
    Bake 15 to 18 minutes or until crust is deep golden brown. Let stand 2 minutes before cutting.

Nutrition Information

350 Calories, 18g Total Fat, 19g Protein, 27g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
750mg
31%
Potassium
210mg
6%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
4g
Protein
19g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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