Crabmeat Crescent 'Rangoons'

Adapted from Pillsbury.

Ingredients

  • one 8 oz. tube crescent roll dough
  • 3 oz. cream cheese, softened
  • 1/4 cup mayonnaise
  • 3/4 cup cooked crabmeat, chopped (canned works)
  • 2 green onions, chopped
  • 1/8- 1/4 teaspoon cayenne
  • egg wash (one egg cracked and scrambled)
  • salt and pepper to taste
Directions
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and use a rolling pin to create a fairly even rectangle. Make 24 squares in the dough by cutting a 6 x 4 grid. 

In a bowl, combine the cream cheese, mayo, crabmeat, onion, and red pepper. Add salt and pepper to taste. Spoon crab mixture evenly onto each of the pastry squares (aim to have about 1/2 inch of space from 1 corner of each square. Fold two of the opposing corners of dough over filling - one over the other - to make a simple roll. Brush with egg wash and bake 10 to 15 minutes until pastry is golden brown. Serve warm.

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