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Tuesday, July 28, 2015

Crab Crescent Loaf

I came across a version of this recipe the other day and for the life of me, I cannot remember where.  I didn't pin it or write it down, I just looked over it and got the feel of what it was.  The original recipe had dill in it.

I DO NOT LIKE DILL !
 


So, I think I just skimmed the recipe and went on about my business. 

When I was at the grocery store, I thought about that Crab Crescent Loaf that I saw and decided to make my own version of it.  I know the original didn't mention cheese but I love Crab and Swiss together so I got cheese.

Disneypal's Crab Crescent Loaf

1 can of Pillsbury Grands Big & Buttery Crescent Rolls (personal preference, I suppose any kind will do but I like Pillsbury)

1 6 oz. tub of spreadable Garden Vegetable Philadelphia Cream Cheese Spread (could you plain or chive flavored or jalapeno flavored but I wanted to try the Vegetable one)

8 oz. imitation crab (flaked into small pieces)

8 slices of Swiss cheese (or shredded Swiss, I just didn't want to take the time to shred it)

Unroll crescent rolls, place 1/2 of crescent rolls on a non-stick baking sheet, sealing the seams together with your fingers.

Spread with flavored cream cheese

Top with flaked imitation crab meat

Top with Swiss cheese

Spread a little more cream cheese on top, if desired and cover with the other 1/2 of the crescent rolls, sealing the edges with your fingers.

Bake at 425 degrees F for about 20 minutes....until crescent rolls are lightly browned. 

Cut and serve. 
 Yummy !!


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