Crab and Pesto Crescents
- Ready In:
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 3 tablespoons prepared pesto sauce
- 1⁄2 cup fresh crabmeat
- Unroll crescent dough; separate into eight triangles. Cut each triangle in half lengthwise, forming two triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoonful of crab along the wide end of each triangle. Roll up triangles from the wide ends and place point side down 1 inches apart on an ungreased baking sheet.
- Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 16 appetizers.
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I could NOT get this recipe out of my head from the moment that Denise! mentioned it in a thread. Luckily, I bought double the amount of ingredients with the intention of making these twice this week. HaHa! While the initial batch was baking in the oven, my DH looked inside and said, "You've got MORE of those, don't you?" So, I had another sheet ready to bake while we feasted on the first tray. Stunningly simple yet elegant to the eye; we had these with roasted tomato soup garnished with goat cheese. Thanks, Denise!, for this 5 star recipe!!! :)
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<p>I'm 48 years of age and just moved to the lovely state of South Carolina. We have 2 grown children, 3 glorious grandsons and a new granddaughter. I'm a SAHW, DH works for a Ford dealership. Love to cook, grow tomatoes & herbs, read and shop.</p>