Recipe by Ms B.
An easy and yummy appetizer. All seafood lovers gobble these up. This is a slight adaptation of a Pillsbury recipe.
Top Review by newspapergal
Really good & easy. Made these as an appy for a Key West-themed b'day dinner for DH, and I only tried ONE small square, as these were eaten up quickly! I used reduced-fat crescents. I mixed up the topping early in the day & refrigerated a few hours till I got ready to bake. Served with a bottled creamy chipotle sauce that some spread on top of these squares. One thing - the toppings kind of fall off. I wonder if a dab of mayo or something might hold it 'together'?? Or a little more cheese might 'bind' it ... :) Thanks for suggesting this recipe, ms bold.
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 2 cups frozen cooked baby shrimp or 2 cups baby shrimp
- 1 cup flaked imitation crabmeat, cut into small pieces (surimi)
- 1 teaspoon seafood seasoning (Old Bay)
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 6 ounces shredded Mexican blend cheese (1 1/2 cups)
Directions See How It's Made
- Heat oven to 375°F.
- Thaw shrimp as directed on package.
- Drain well; press between paper towels to remove excess liquid.
- Cut half of the shrimp into small pieces.
- Combine shrimp, crabmeat, seafood seasoning, garlic powder and parsley in a bowl.
- Unroll dough onto ungreased cookie sheet.
- Press to form 12x8-inch rectangle; firmly press perforations to seal.
- Top dough with seafood mixture and sprinkle shredded cheese as final layer.
- Bake at 375°F.
- for 15 to 20 minutes or until crust is golden brown.
- Cut into squares.