CRAB STUFFED CRESCENT ROLLS RECIPES

Steps:

• BEAN FILLING: Heat up 1 tablespoon oil in a little saucepan. Add the red onion, ground cumin and chili powder; saute 2 minutes. Add the beans and cook 5 minutes, mashing a few with your spoon. Season with a little salt and pepper. Spoon a small helping over 4 crescent triangles, top with a pinch of cheddar cheese and a few cilantro leaves. Roll up.
• EGG AND PROSCIUTTO FILLING: Spoon a little scrambled egg over 4 crescent triangles, top with a little prosciutto and torn basil. Sprinkle a small pinch of salt and pepper. Roll up.
• TOMATO AND SAUSAGE FILLING: Heat 1 tablespoon oil in a little saucepan. Add the sausage, crushed red pepper and smoked paprika; cook until browned on all sides. Add the tomatoes and reduce until thick, 10 minutes. Spoon a little sauce over 4 crescent triangles and roll up.
• BROCCOLI CHEDDAR FILLING: Layer a little bit of cheese on 4 crescent triangles, top with chopped broccoli florets. Sprinkle a little salt and pepper on the florets. Top with more cheese. Roll up.
• Arrange the rolls on a baking sheet and bake according to the Pillsbury™ refrigerated crescent roll instructions, roughly 15 minutes.

Steps:

• Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine crabmeat, cream cheese, onions and garlic salt; mix well.
• Unroll both cans of dough; separate into 16 triangles. Cut each triangle in half lengthwise to make 32 triangles.
• Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling; pinch sides to seal. Roll up. Place on sprayed cookie sheet.
• In small bowl, combine egg yolk and water; mix well. Brush egg mixture over snacks. Sprinkle with sesame seed. Discard any remaining egg mixture.
• Bake at 375°F. for 15 to 20 minutes or until golden brown. Serve warm snacks with sweet-and-sour sauce.