So the phrase too many cooks in the kitchen came into play for this post. I was helping my dad film an episode for his weekly appearance on Sporting Chef when I forgot I had these in the oven so they came out a little darker then I would have liked. Oh well, they where still tasty little bites and easy to prep ahead of time and pop them in the oven when you need them.
Happy Father’s day to my daddy, husband and all the great dads out there!!
Crab Filled Crescent Wontons
(Adapted from Pillsbury)
1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste.
Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square.
Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.