Ingredients
Scale
- 1 (8 oz) can refrigerated crescent roll dough
- 1/2 cup lump crab meat, drained and flaked
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 green onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional: extra parsley for garnish
Instructions
Preheat the Oven:
- Set your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it.
Make the Filling:
- In a mixing bowl, blend the cream cheese, mozzarella, Parmesan, green onion, parsley, garlic powder, and black pepper until smooth.
- Gently fold in the crab meat, ensuring an even distribution.
Assemble the Rolls:
- Unroll the crescent dough and separate it into individual triangles.
- Spoon about 1 tablespoon of the crab mixture onto the wide end of each triangle.
- Roll up the dough, starting from the wide end, and place the rolls seam-side down on the baking sheet.
Bake:
- Bake for 12-15 minutes or until golden brown and flaky.
Serve:
- Let the rolls cool slightly before serving.
- Garnish with extra parsley if desired.