Crab Que-Sa-Dilla
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A mediterranean take on crab que-sa-dilla, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 8 oz. flake imitation crabmeat, fully cooked
- 10 oz. garden vegetable Kraft Spreadery (Neufchatel cheese snack)
- 2 cans refrigerated crescent rolls (8 per roll)
- 1 c. shredded Cheddar cheese
- 1 (2 1/4 oz.) sliced ripe olives
- 2 c. shredded lettuce
- 1 c. chopped tomatoes
Method
Preheat oven to 375°.
Spray cookie sheet with nonstick cooking spray.
Separate 1 can of dough and roll with rolling pin until 1/4-inch thick.
Place on cookie sheet with the points touching in the center.
Spread cheese spread on the dough.
Top with crabmeat. Roll out second can of dough as the first.
Place on top of the crabmeat, with the points in the center.
Bake for 11 to 15 minutes or until golden brown.
Remove from oven and top with Cheddar, Mozzarella cheese, lettuce, tomatoes and olives.
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