Crab And Cream Cheese Crescent Rolls
These Crab And Cream Cheese Crescent Rolls are SO EASY! Creamy crab filling wrapped in flaky crescent dough makes an irresistible appetizer or snack.
Servings: 8 servings
Ingredients
- 1 can crescent roll dough 8 oz
- 8 oz cream cheese softened
- 1 cup crab meat shredded, cooked and picked through for shells
- 2 green onions chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce use a gluten-free and anchovy-free version if preferred
- 0.5 tsp lemon juice
- salt and pepper to taste
Instructions
- In a medium-sized bowl, combine the softened cream cheese, shredded crab meat, and chopped green onions. Add garlic powder, Worcestershire sauce, lemon juice, salt, and pepper. Mix until creamy and smooth.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Open the can of crescent roll dough and gently unroll it onto a clean work surface. Separate the dough into triangles along the perforated lines.
- Spoon about 1 to 2 tablespoons of the crab and cream cheese filling onto the wide end of each triangle. Avoid overfilling.
- Starting at the wide end, carefully roll each triangle up toward the narrow point, enclosing the filling inside. Place rolls seam-side down on the prepared baking sheet, spacing about an inch apart.
- Bake rolls in the preheated oven for 12 to 15 minutes until golden brown and cooked through. Filling should be hot and bubbly.
- Remove rolls from oven and allow to cool slightly on the baking sheet before serving. Best enjoyed warm.
Equipment
- Medium Bowl
- Baking Sheet
- Parchment Paper
- Oven
Notes
- Do not overfill the crescent dough to prevent bursting during baking.
- Use softened cream cheese for a smooth, creamy filling.
- Seal the dough edges tightly to avoid filling leaks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze assembled rolls on a baking sheet, then transfer to a bag for baking later directly from frozen.