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How to Make Flan
Peruvian Arroz con Pollo
cup garlic-and-herbs spreadable cheese (from 5.2- to 6.5-oz container)
cup chopped green onions (6 medium)
can (6 oz) crabmeat, drained
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cheese, onions and crabmeat.
Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
Spread crabmeat mixture over rectangles to within 1/4 inch of edges. Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
Look for other flavors of spreadable cheese for a variation from garlic and herbs.
These crab rolls can be assembled up to an hour ahead. Just wrap them in plastic and refrigerate until you're ready to cut and bake.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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