You all know how much I LOVE baking with crescents in my Hospitality Set, and I've found another appetizer I think you'll enjoy as much as I do!
2 cans crescent rolls, 8 count each
1 package (8 oz) cream cheese, softened
¼ cup mayonnaise or salad dressing
garlic salt, dash
1 can (8 oz) sliced water chestnuts, drained, coarsely chopped
1 can (6 oz) lump crabmeat, drained
¼ cup pineapple ice cream topping
2 cups shredded Monterey Jack cheese (8 oz)
4 medium green onions, chopped (1/4 cup)
Preheat oven to 350 degrees.
Lay out crescent rolls in your Hospitality Set, six along each side, 2 on each end with fat ends to the middle and points laying over the edge. The fat ends will NOT meet in the middle.
In your Large Serving Bowl, beat cream cheese, mayonnaise and garlic salt until smooth. Stir in water chestnuts and crabmeat, being careful to break up crabmeat as little as possible.
Spread crabmeat mixture over crescent rolls. Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture. Sprinkle with Monterey Jack cheese and onions.
Bake approximately 25 minutes until top is deep golden brown. Enjoy!
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