CRAB AND ASIAGO BUNDLESSource: Pillsbury Appetizers: Small Bites Packed with Big Flavors from America's Most Trusted KitchensMakes 12 appetizers 2 tsp. olive oil 1/4 cup sliced green onions 1 garlic clove, minced 1 (6 oz) can lump crabmeat, drained 1 (2 oz) jar pimientos, drained 1/2 cup shredded Asiago cheese 1/4 cup Italian-style bread crumbs 2 tbsp. chopped fresh basil 2 tbsp. mayonnaise 4 sheets thawed phyllo pastry 3 tbsp. butter, melted Heat oven to 350 degrees F. Heat oil in medium skillet over medium heat. Add onion and garlic and cook one to two minutes. Remove skillet from heat and add remaining ingredients, except phyllo sheets and butter. Mix well. Unroll phyllo sheets and cover with plastic wrap or damp towel. Place one sheet on a work surface, brush with melted butter and then layer two more sheets on top, brushing each with butter. Finish with top sheet and cut stack into 12 four-inch squares. Spoon about four teaspoons filling into center of each square and make a bundle by bringing the two opposite corners to the center to overlap and cover the filling; bring in remaining two corners and press lightly. Place on ungreased cookie sheet and brush top with remaining butter. Bake for 25 minutes or until golden brown.
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