Latest Dish Menu Crab Rangoon Puffs

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Crab Rangoon Puffs

"This is a tasty treat that has a taste much like Crab Rangoon. These crab puffs are a first rate appetizer for any occasion. You might also need to make a 2nd batch!"

Ingredients :

2 (eight ounce) cans refrigerated crescent rolls
1 pound fresh lump crabmeat, drained
1 (8 ounce) package cream cheese, softened
1/3 cup cocktail sauce

Instructions :

Prep : 30M	Cook : 16M	Ready in : 45M

Preheat oven to 375 levels F (190 stages C). Grease baking sheets.
Unroll the crescent roll dough and separate into triangles. Roll or press the triangles out on a smooth surface, making them large than their original size through half of. Lay the triangles out at the prepared baking sheets; set apart.
Finely chop the crabmeat and place in a massive blending bowl. Add the cream cheese and cocktail sauce and mix till all the substances are well-mixed.
Place a tablespoon of the crab mixture at the large side of every crescent triangle. Pull the 2 bottom edges of the triangle collectively and pinch the seam closed over the crab aggregate. Pull ahead the remaining tip of the triangle to cowl the final crab aggregate and pinch the seams to shut.
Bake within the preheated oven until the crab puffs are golden brown, 10 to 15 mins. Cool five to ten mins earlier than serving.

Notes :

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