Ingredients for Crabmeat And Cream Cheese Bake
- 8 ounces softened cream cheese
- 2 tablespoons chopped green onions
- 1 tablespoon dried dill weed
- 1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls
- 1 cup flaked imitation crabmeat
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How to Make Crabmeat And Cream Cheese Bake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 8 ounces of softened cream cheese, 2 tablespoons chopped green onions, and 1 tablespoon dried dill weed. Mix until well combined.
- Lightly grease a baking sheet. Unroll one can (8 oz) of Pillsbury crescent roll dough onto the prepared baking sheet. Gently press the dough into an 8x11 inch rectangle, being careful not to separate the dough completely.
- Spoon 1 cup of crabmeat lengthwise down the center of the dough rectangle.
- Spread the cream cheese mixture evenly over the crabmeat.
- Fold the long edges of the dough over the cream cheese mixture, slightly overlapping the edges.
- Pinch the edges together firmly to seal.
- Place the sealed seam side down on the baking sheet.
- Using a sharp knife, cut several slits across the top of the dough to allow steam to escape.
- Bake for 20-25 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
21g
Fat
39g
Carbs
9g
