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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe won $ 2,000.00 at the Pillsbury Bake-Off in 2002, for Jann Stricklin from Mena Arizona. Crescents, crab and cream cheese make for a cream of the crop appetizer. Very easy to make & tastes good as well. The recipe has been tweaked a bit. Ingredients:
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
1 (8 ounce) package softened cream cheese |
1/2 cup sour cream |
2 eggs |
2 (6 ounce) cans crabmeat, drained, flaked |
3/4 cup grated swiss cheese |
8 green onions, finely chopped |
1/4 teaspoon garlic powder |
1/4 teaspoon onion powder |
salt & pepper |
Directions:
1. Heat oven to 350°F.
2. Unroll dough into 2 long rectangles.
3. Place in ungreased 13x9-inch pan; press over bottom to form crust; firmly press perforations to seal.
4. Beat cream cheese in medium bowl until light & fluffy.
5. Add sour cream and eggs; beat well.
6. Add crabmeat, 1/2 cup of cheese, onions, garlic powder, onion powder salt & pepper; mix well.
7. Spoon and spread over dough in pan.
8. Sprinkle with remaining 1/4 cup of cheese.
9. Bake at 350F for 35 to 40 minutes or until canter is set and edges are golden brown.
10. Cool 10 minutes.
11. Cut into squares.
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