1 tablespoon butter or margarine, melted
1/2 teaspoon garlic powder
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 egg
1/2 cup mayonnaise or salad dressing
1 can (6 oz) crabmeat, drained, flaked
3/4 cup shredded sharp Cheddar cheese (3 oz)
1/3 cup finely chopped plum (Roma) tomato (1 medium)
3 tablespoons finely chopped green onions (3 medium)
1 teaspoon red pepper sauce
DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix melted butter and garlic powder; set aside. On lightly floured surface, unroll dough; press into 12x8-inch rectangle, firmly press perforations to seal. Cut into 2-inch squares; place on ungreased cookie sheet. Brush with butter mixture. Bake 4 to 6 minutes or until puffed.
2. Meanwhile, in medium bowl, mix egg and mayonnaise until well blended. Stir in crabmeat, cheese, tomato, onions and pepper sauce. Spoon generous tablespoon crab mixture on each square.
3. Bake 10 to 12 minutes longer or until golden brown and tops are set. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 350°F. Decrease mayonnaise to 1/3 cup. Bake 11 to 13 minutes.
Prep Time:
25 Min
Total Time:
45 Min
Makes:
24 appetizers
