Crab Filled Pastry

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Wasabi horseradish kicks up the flavor of these flaky crabmeat-filled appetizers. Created by laurie mcgraw, pillsbury bake-off 41 contestant.

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Steps

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Heat oven to 375f in medium bowl , mix cream cheese , mayonnaise and horseradish until creamy.

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Stir in onion , lemon juice and crabmeat until well blended.

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Unroll 1 can of the dough.

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Separate into 4 rectangles.

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Press each into 8x4-inch rectangle , firmly pressing perforations to seal.

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With pizza cutter , cut each into 8 squares.

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Spoon about 1 rounded measuring teaspoon crab mixture onto center of each square.

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Unroll second can of dough.

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Separate into 4 rectangles.

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Press or roll each into 8x4-inch rectangle , firmly pressing perforations to seal.

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Cut each into 8 squares.

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Place squares on top of crab mixture.

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Press edges with fork to seal.

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Place on ungreased cookie sheets.

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Bake at 375f for 10 to 14 minutes or until golden brown.

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Remove from oven.

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Sprinkle each with paprika and parsley.

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Remove from cookie sheet.

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Serve warm.

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Ingredients

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cream cheese, wasabi-horseradish light mayonnaise, prepared horseradish, onion, lemon juice, crabmeat, refrigerated crescent dinner rolls, paprika, fresh parsley