5/31/11

Crab Rangoon Style Pizza Appetizers

A baked version of crab rangoon
Regular visitors to An American Housewife will remember my posts using Pillsbury Crescent Rolls as the base of a delicious appetizer topped with cream cheese, ranch dressing mix and fresh vegetables.  A couple years ago I came across a recipe that reminded me (loosely) of this, but with a twist;  it was made with crab rangoon ingredients.  It caught my eye at the time because our family loves homemade Crab Rangoon Wontons.

The recipe I put into my files used a pizza crust but I started to wonder if it wouldn't be even better using the crescent rolls as a crust instead of the pizza dough; similar to the other appetizer base.


I am going to post it from my files with the store bought pizza crust as listed but I'm already playing with this recipe in my mind to two one of two things;  either I'll make my own homemade crust (I never buy canned pizza dough, always make it from scratch) or I will try this recipe with the crescent rolls pressed into the pan and the seals sealed to make a bottom crust.  I think that's my first choice.  Have any of you tried this yet???

Crab Rangoon Pizza Appetizers

1 1/2 T cornmeal
1 can (13.8-ounce) Pillsbury Refrigerated Classic Pizza Crust
2 cans (6-ounce) white crab meat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/4 c mayonnaise
1/2 t seafood seasoning (Old Bay)
1 (8-ounce) package shredded Mozzarella cheese
1/4 c thinly sliced green onions
1/2 c diced red pepper


Heat oven to 425 degrees F. Spray a 12-inch pizza pan with non-stick cooking Spray. Sprinkle cornmeal evenly over pan. Unroll pizza crust dough on pan; press dough onto pan, leaving a 1/2-inch rim around the edge.

In a small bowl, combine crab meat, cream cheese, mayonnaise and seafood seasoning. Spoon mixture over pizza crust. Sprinkle with cheese, then green onions and chopped pepper.

Bake at 425 degrees F. 15 to 18 minutes or until crust is deep golden brown. Let stand 2 minutes before cutting into wedges.

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