For a rich, classic crab appetizer, try this Bake-Off® Monthly Challenge winning recipe that starts with quick and convenient Pillsbury™ refrigerated pizza crust. From Ronna Farley, Bake-Off® Monthly Challenge.
Baked Crab Rangoon Pizza
- Prep Time 15 min
- Total 35 min
- Ingredients 9
- Servings 8
Ingredients
- 1 1/2 tablespoons yellow cornmeal
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 2 cans (6 oz each) white crabmeat, drained, flaked
- 4 oz (half 8-oz package) cream cheese, softened
- 1/4 cup mayonnaise or salad dressing
- 1/2 teaspoon seafood seasoning (from 6-oz container)
- 2 cups shredded mozzarella cheese (8 oz)
- 1/2 cup chopped green bell pepper
- 1/4 cup thinly sliced green onions (4 medium)
Instructions
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Step1Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. Sprinkle cornmeal in pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. Pinch edge of dough to make 1/2-inch rim.
-
Step2In small bowl, stir crabmeat, cream cheese, mayonnaise and seasoning until well mixed. Spread crabmeat mixture evenly over dough. Top with mozzarella cheese. Sprinkle with bell pepper and onions.
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Step3Bake 15 to 18 minutes or until crust is deep golden brown. Let stand 2 minutes before cutting.
Nutrition
350
Calories
18g
Total Fat
19g
Protein
27g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 8g
- 38%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 750mg
- 31%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 4g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 8%
- 8%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
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