Recipe: Crab-Filled Crescent Snacks (using refrigerated crescent dough)

Crab-Filled Crescent Snacks

1 (6-oz.) can crabmeat, rinsed, well drained
1 (3-oz.) pkg. cream cheese, softened
2 tablespoons sliced green onions
1/4 teaspoon garlic salt
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 egg yolk
1 tablespoon water
1 teaspoon sesame seed
1 (9-oz.) jar (about 1 cup) sweet-and-sour sauce

Heat oven to 375F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine crabmeat, cream cheese, onions and garlic salt; mix well.

Unroll both cans of dough; separate into 16 triangles. Cut each triangle in half lengthwise to make 32 triangles.

Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling; pinch sides to seal. Roll up. Place on sprayed cookie sheet.

In small bowl, combine egg yolk and water; mix well. Brush egg mixture over snacks. Sprinkle with sesame seed. Discard any remaining egg mixture.

Bake at 375F. for 15 to 20 minutes or until golden brown. Serve warm snacks with sweet-and-sour sauce.

Makes 32
Source: Pillsbury