With so many wee ones under my feet I always have a sous-chef on hand. Cooking with wee ones can be a challenge at time’s, but making it fun is the key. Seeing I cannot follow recipe to the T, the kids and I get giggles out of throwing a pinch here and a pinch there. We got red carpet ready this week with posh Asian-inspired appetizers. The twist – starting with a flaky crescent roll pastry wrapped around a quick cream cheese and crab filling, with pinch of lemon here and a pinch of cayenne there.

Crab-Filled Crescent Rolls

” These were so yummy and extremely easy to make. The best part was I typically have these staples on hand. ” 

1 can Pillsbury* Crescents

1/3 cup (75 mL) cream cheese, softened

3/4 cup (175 mL) chopped cooked crabmeat

1 tbsp (15 mL) chopped green onion

1/8 to 1/4 tsp (.5 to 1 mL) ground red pepper (cayenne)

1 egg white, beaten

I added Lemon Zest and a handful of grated Cheddar Cheese to the mixture.

Method:

Heat oven to 375ºF. Spray baking sheet with nonstick cooking spray. Unroll dough on work surface. Pinch seams to seal; cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Lightly brush exposed corner with egg white. Roll moistened corner of dough over roll; press to seal. Place on baking sheet. Brush with egg white. Repeat with remaining squares and filling.

Bake 10 to 15 minutes or until golden brown. Remove from baking sheet. Serve warm.

What do you fill your Pillsbury Crescents with? 

Thanks for reading In R Dream!

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