Saturday, July 20, 2013

Seafood Pastry Rounds

Seafood Pastry Rounds

Servings 20

1/4 cup finely diced celery CRAB FILLING
6 ounces imitation crab meat finely chopped (about 1 cup) CRAB FILLING
4 ounces light chive & onion cream cheese spread CRAB FILLING
1/4 cup light mayonnaise CRAB FILLING
1/2 teaspoon Tabasco hot pepper sauce (optional) CRAB FILLING
2 tablespoons butter or margarine melted CRUMB TOPPING
1 clove garlic pressed CRUMB TOPPING
1 tablespoon chopped fresh parsley CRUMB TOPPING
1/3 cup unseasoned dry bread crumbs CRUMB TOPPING
1 (8-ounce) package Pillsbury Refrigerated Reduced-Fat Crescent Dinner Rolls

1. Preheat oven to 375 degrees F. For crab filling, finely dice celery using Pampered Chef Utility Knife. Zest lemon to measure 2 teaspoons zest using Pampered Chef Lemon Zester/Scorer. Juice lemon to measure 2 teaspoons juice. Chop crabmeat using Pampered Chef Food Chopper. In Pampered Chef Classic Batter Bowl, whisk together cream cheese, mayonnaise and hot pepper sauce, if desired, using Pampered Chef Stainless Steel Whisk. Stir in celery, lemon zest, juice and crabmeat using Pampered Chef Small Mix 'N Scraper.

2. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in small bowl; microwave on HIGH 20-30 seconds or until butter is melted. Chop parsley using Pampered Chef Pizza Cutter. Stir parsley and bread crumbs into butter mixture.

3. Remove crescent dough from package; do not unroll. Thinly slice dough into 20 rounds. Arrange evenly on Pampered Chef Large Round Stone; flatten lightly using Pampered Chef Baker's Roller. Top each dough round with one slightly mounded scoop of crab filling; flatten lightly. Spoon crumb topping evenly over crab filling. Bake 22-24 minutes or until edges are light golden brown. Remove from oven; serve warm using Pampered Chef Mini-Serving Spatula.

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