Chinese-style crescent purses

Serves 12 peices


1 6-oz. can crabmeat, well drained

2 Tbs. grated parmesan cheese

2 Tbs. sharp process cheese spread (from jar or container)

1 Tbs. fresh parsley, if desired

1/8 tsp. ground red pepper (cayenne)

1 clove garlic, finely chopped

1 8-oz. pkg. crescent rolls


  1. Heat oven to 375 degrees.
  2. In a small bowl, mix all ingredients except dough.
  3. Unroll dough into large rectangle; press into 12x9-inch rectangle, firmly pressing perforations to seal.
  4. Cut rectangle into 12 4-inch squares.
  5. Place about 1 tablespoon crab mixture on each dough square.
  6. Bring all sides together in center; press to seal.
  7. With fingers, pinch dough firmly about ¼ inches below edges, making a pouch with points extending over top.
  8. Place on greased cookie sheet.
  9. Bake for 12 to 17 minutes, or until deep golden brown.
  10. Immediately remove from cookie sheet.
  11. Serve warm.

Source: Adapted from Adapted from Holiday Baking, by Pillsbury and photo by Pillsbury

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