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Jasmine Buliga
Braintree, Massachusetts
Top a refrigerated pizza crust with crab, pineapple and other classic flavors to give your guests a taste of the tropics.
Tropical Crab Rangoon Appetizers
- Prep Time 20 min
- Total 40 min
- Ingredients 10
- Servings 12
Ingredients
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 1 package (8 oz) cream cheese, softened
- 1/4 cup mayonnaise or salad dressing
- 1/2 teaspoon Chinese hot mustard, if desired
- 1/4 teaspoon garlic salt
- 1 can (8 oz) sliced water chestnuts, drained, coarsely chopped
- 1 can (6 oz) lump crabmeat, drained
- 1/4 cup pineapple ice cream topping
- 2 cups shredded Monterey Jack cheese (8 oz)
- 4 medium green onions, chopped (1/4 cup)
Instructions
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Step1Heat oven to 400°F. Spray large cookie sheet or 16-inch pizza pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 17x12-inch rectangle. Bake 7 to 9 minutes or just until crust is light golden brown.
-
Step2Meanwhile, in large bowl, beat cream cheese, mayonnaise, mustard and garlic salt with electric mixer on medium speed until smooth. Stir in water chestnuts and crabmeat, being careful to break up crabmeat as little as possible.
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Step3Spread crabmeat mixture over partially baked crust to within 1 inch of edges. Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture; spread evenly. Sprinkle with Monterey Jack cheese and onions.
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Step4Bake 12 to 15 minutes longer or until cheese is bubbly and crust is golden brown. Cool 5 to 10 minutes before cutting.
Nutrition
290
Calories
17g
Total Fat
11g
Protein
23g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 480mg
- 20%
- Potassium
- 135mg
- 4%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1 1/2
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