Crab & Cream Cheese Filled Crescent Rolls
Ingredients:
For the Filling:
1 can (6 oz) lump crab meat, drained
8 oz cream cheese, softened
1/4 cup sour cream
2 tablespoons fresh chives, chopped (or 1 tablespoon dried chives)
1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Salt and pepper to taste
For the Crescent Rolls:
1 can (8 oz) refrigerated crescent roll dough (8 rolls)
1 egg, beaten (for egg wash)
1 tablespoon sesame seeds (optional)
Directions:
Prepare the Filling:
In a medium bowl, combine the softened cream cheese, sour cream, chives, parsley, lemon juice, garlic powder, paprika, salt, and pepper. Mix until smooth and well combined.
Gently fold in the crab meat until evenly distributed.
Prepare the Crescent Rolls:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Unroll the crescent roll dough and separate it into individual triangles.
Spoon about 1 tablespoon of the crab and cream cheese filling onto the wide end of each crescent triangle.
Carefully roll up each triangle, starting from the wide end, and place them seam-side down on the prepared baking sheet.
Add Egg Wash and Bake:
Brush each crescent roll with the beaten egg. Sprinkle with sesame seeds if using.
Bake in the preheated oven for 10-12 minutes, or until the crescent rolls are golden brown and cooked through.
Serve:
Let the rolls cool for a few minutes before serving.
Serve warm as an appetizer or snack.
Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 25-27 minutes
Kcal: Approximately 120 kcal per roll | Yield: About 8 rolls
