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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 30 |
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These pretty pinwheels are loaded with cheese, imitation crabmeat and black olives. Using refrigerated crescent rolls is so convenient.Lisa Harke, Old Monroe, Missouri Ingredients:
2 packages (8 ounces each) cream cheese, softened |
2 cups chopped imitation crabmeat |
1 can (4-1/4 ounces) chopped ripe olives |
1/4 cup minced chives |
3 tubes (8 ounces each) refrigerated crescent rolls |
3/4 cup shredded part-skim mozzarella cheese |
3/4 cup shredded parmesan cheese |
Directions:
1. In a small bowl, beat the cream cheese, crab, olives and chives. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.
2. Spread with 1 cup cream cheese mixture; sprinkle with 1/4 cup of each cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
3. Using a serrated knife, cut into 10 slices; place cut side down on a greased baking sheet. Repeat with remaining crescent dough, cream cheese mixture and cheeses.
4. Bake at 375° for 14-16 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.
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