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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 (6 ounce) can crabmeat, drained (or 7-3/4 can salmon or 6-1/2 oz. solid light tuna) |
1/3 cup mayonnaise |
1/4 cup red peppers or 1/4 cup green pepper, chopped |
1/3 cup celery, chopped |
2 hard-boiled eggs, chopped |
1 teaspoon onion flakes |
1 tablespoon lemon juice |
1 dash cayenne pepper |
1 1/4 cups grated colby cheese or 1 1/4 cups grated mozzarella cheese |
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
Directions:
1. Heat oven to 375°F.
2. Combine ingredients reserving 1/4 cup of cheese.
3. Separate crescent dough into 4 rectangles;press perforations together to seal.
4. Divide mixture evenly into centre of 4 rectangles.
5. Roll up and press to seal.
6. Place seam side down on a greased cookie sheet.
7. Sprinkle tops of rolls with remaining cheese.
8. Bake for 15-18 minutes, or until golden.
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