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How to Make Flan
Peruvian Arroz con Pollo
Tropical Crab Rangoon Appetizers
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
package (8 oz) cream cheese, softened
cup mayonnaise or salad dressing
teaspoon Chinese hot mustard, if desired
teaspoon garlic salt
can (8 oz) sliced water chestnuts, drained, coarsely chopped
can (6 oz) lump crabmeat, drained
cup pineapple topping
cups shredded Monterey Jack cheese (8 oz)
medium green onions, chopped (1/4 cup)
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.
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.
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.
Bake 12 to 15 minutes longer or until cheese is bubbly and crust is golden brown. Cool 5 to 10 minutes before cutting.
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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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2012 © and ®/™ of General Mills
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