Ingredients
- 4 oz cream cheese, softened
- 4 oz imitation crab, finely chopped
- 1 green onion, minced
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1 box Pepperidge Farm puff pastry (room temperature)
- All-purpose flour, for dusting work surface
- 1/8 cup melted butter (for brushing)
- Cooking spray (for the baking sheet)
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
- In a medium bowl, mix cream cheese, chopped imitation crab, green onion, Worcestershire sauce, and garlic powder until smooth.
- Lightly flour your work surface, unfold one puff pastry sheet, and cut it into three strips. Slice each strip diagonally to make triangles. Repeat with second sheet (total 12 triangles).
- Place 2–3 teaspoons of filling on the wide end of each triangle. Roll from wide end to tip and place seam-side down on the baking sheet.
- Brush tops with melted butter.
- Bake for 20–23 minutes until puffed, golden, and crispy. Let cool for a few minutes before serving.
Notes
- Use real crab meat for a more upscale version.
- For a spicy twist, mix in diced jalapeños or chili flakes.
- Crescent roll dough can be used for a softer texture.
- Freeze assembled rolls and bake from frozen with a few extra minutes added.
- Reheat in the oven at 350°F (177°C) for best crispness.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 1g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
