1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1

package (3 oz) cream cheese, softened

3/4

cup chopped cooked crabmeat

1

tablespoon chopped green onion (1 medium)

1/8

to 1/4 teaspoon ground red pepper (cayenne)

1

egg white, beaten

1

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 6 rows by 4 rows to make 24 squares.

2

In small bowl, mix cream cheese, crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 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. Lightly brush exposed corner with egg white. Roll moistened corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white. Repeat with remaining squares and filling.

3

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.