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Tropical Crab Rangoon Appetizers
-
Prep
20
min
-
Total
40
min
-
Ingredients
10
-
Servings
12
-
1
-
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
-
1
-
package (8 oz) cream cheese, softened
-
1/4
-
cup mayonnaise or salad dressing
-
1/2
-
teaspoon Chinese hot mustard, if desired
-
1/4
-
teaspoon garlic salt
-
1
-
can (8 oz) sliced water chestnuts, drained, coarsely chopped
-
1
-
can (6 oz) lump crabmeat, drained
-
1/4
-
cup pineapple topping
-
2
-
cups shredded Monterey Jack cheese (8 oz)
-
4
-
medium green onions, chopped (1/4 cup)
Bake-Off is a registered trademark of General Mills ©2012
2012 © and ®/™ of General Mills
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 150
% Daily Value
- Total Fat
- 17g
- 26%
-
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 480mg
- 20%
- Potassium
- 135mg
- 4%
- Total Carbohydrate
- 23g
- 8%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 11g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Expert Tips
To soften cream cheese, simply let it come to room temperature.
Water chestnuts, a popular ingredient in Asian cooking, add a little crunch to these appetizers. You can find canned water chestnuts in the ethnic-foods aisle of most supermarkets.
-
1
Heat oven to 400°F. Spray large cookie sheet or 16-inch pizza pan with cooking spray. Unroll pizza crust dough on cookie sheet; press dough into 17x12-inch rectangle. Bake 7 to 9 minutes or just until crust is light golden brown.
-
2
Meanwhile, in large bowl, beat cream cheese, mayonnaise, mustard and garlic salt with electric mixer on medium speed until smooth. Stir in water chestnuts and crabmeat, being careful to break up crabmeat as little as possible.
-
3
Spread crabmeat mixture over partially baked crust to within 1 inch of edges. Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture; spread evenly. Sprinkle with Monterey Jack cheese and onions.
-
4
Bake 12 to 15 minutes longer or until cheese is bubbly and crust is golden brown. Cool 5 to 10 minutes before cutting.