Crab-filled Crescent Snacks

Crescents, crab and cheese create a class act appetizer! MORE+ LESS-

By Pillsbury Kitchens

March 1, 2005

(6-oz.) can crabmeat, rinsed, well drained

(3-oz.) pkg. cream cheese, softened

tablespoons sliced green onions

1/4

teaspoon garlic salt

(8-oz.) cans Pillsbury™ Refrigerated Crescent Dinner Rolls

egg yolk

tablespoon water

teaspoon sesame seed

(9-oz.) jar (about 1 cup) sweet-and-sour sauce

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1

Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine crabmeat, cream cheese, onions and garlic salt; mix well.
2

Unroll both cans of dough; separate into 16 triangles. Cut each triangle in half lengthwise to make 32 triangles.
3

Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling; pinch sides to seal. Roll up. Place on sprayed cookie sheet.
4

In small bowl, combine egg yolk and water; mix well. Brush egg mixture over snacks. Sprinkle with sesame seed. Discard any remaining egg mixture.
5

Bake at 375°F. for 15 to 20 minutes or until golden brown. Serve warm snacks with sweet-and-sour sauce.