Cheesy Crab Roll
by Donata Natalino
"Just A Pinch" website
Easy, fast and tasty. If you don't have crescent rolls on hand you can substitute refrigerated pie crust. It's yummy either way. The picture does not do these justice.
1 can refrigerated crescent rolls
8 ounce tub garden vegetable flavored cream cheese
6 ounces canned crabment, flaked
4 ounces sharp cheddar cheese, in small cubes
6 black olives, finely chopped
1 1/2 teaspoon garlic and herb Old Bay Seasoning
1/8 teaspon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon dried parsley flakes
Preheat oven to 350 degrees. Combine all ingredients in bowl except for crescent rolls.
Roll crescents out being careful not to tear on an ungreased cookie sheet. Seal dough perforations with fingers so ou have 1 rectangle of dough.
Spread layer of cheese/crab mixture within 2 inches of sides. Fold sides up and over cheese mixture. Bake in preheated oven for approximately 15 minutes or until crust is golden brown and cheese is bubbly. Slice and serve.