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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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An easy and yummy appetizer. All seafood lovers gobble these up. This is a slight adaptation of a Pillsbury recipe. Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
2 cups frozen cooked baby shrimp or 2 cups baby shrimp |
1 cup flaked imitation crabmeat, cut into small pieces (surimi) |
1 teaspoon seafood seasoning (old bay) |
1 teaspoon garlic powder |
1 tablespoon chopped fresh parsley |
6 ounces shredded mexican blend cheese (1 1/2 cups) |
Directions:
1. Heat oven to 375°F.
2. Thaw shrimp as directed on package.
3. Drain well; press between paper towels to remove excess liquid.
4. Cut half of the shrimp into small pieces.
5. Combine shrimp, crabmeat, seafood seasoning, garlic powder and parsley in a bowl.
6. Unroll dough onto ungreased cookie sheet.
7. Press to form 12x8-inch rectangle; firmly press perforations to seal.
8. Top dough with seafood mixture and sprinkle shredded cheese as final layer.
9. Bake at 375°F.
10. for 15 to 20 minutes or until crust is golden brown.
11. Cut into squares.
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