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Crab-filled Crescent Snacks

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“Found in a crescent roll recipe magazine.”
READY IN:
1hr 10mins
YIELD:
32 snacks
UNITS:
US

Ingredients Nutrition

  • 1 (6 ounce) can crabmeat, rinsed,well drained
  • 1 (3 ounce) package cream cheese, softened
  • 2 tablespoons sliced green onions
  • 14 teaspoon garlic salt
  • 2 (8 ounce) cans refrigerated crescent dinner rolls
  • 1 egg yolk
  • 1 tablespoon water
  • 1 teaspoon sesame seeds
  • 1 (9 ounce) jar sweet and sour sauce

Directions

  1. Heat over to 375 degrees.
  2. Spray large cookie sheet with non-stick cooking spray.
  3. In small bowl, combine crabmeat, cream cheese, onions and garlic salt and mix well.
  4. Unroll both cans of dough.
  5. Separate into 16 triangles.
  6. Cut each triangle in half lengthwise to make 32 triangles.
  7. Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle.
  8. Fold short ends of each triangle over filling.
  9. Pinch sides to seal.
  10. Roll up.
  11. Place on sprayed cookie sheet.
  12. In small bowl, combine egg yolk and water and mix well.
  13. Brush egg mixture over snacks.
  14. Sprinkle with sesame seed.
  15. Bake at 375 degrees for 15 to 20 minutes or until golden brown.
  16. Serve warn snacks with sweet-and-sour sauce.

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