I always try to find nice recipes for appetizers. To be honest, many times, I prefer to eat little somethings than a full course meal. Here in Greece we call them “mezedakia” and I know in Spain they are called “tapas”. I love this because I get to taste different flavors and I am never bored.
I found this recipe in Pillsbury’s site and it looked ideal, because I had a can of crab in my closet for ever and I did not know what to do. The expiration day was coming and I felt I had the “Sword of Damocles” hanging over my head. So, I decided to make them after of course the necessary adjustments. If you want the original recipe you can find it here.
Crab-Filled Crescent Wontons
Ingredients
1 can Pillsbury refrigerated crescent rolls
1 package cream cheese, softened (the recipe called for 90 gr. but I used 200 gr. because we like cream cheese light of course)
¾ cup chopped cooked crabmeat (I used canned)
1 tbsp chopped green onion
1 tbsp fresh dill, chopped
1/8 tsp paprika
1/8 tsp cayenne pepper
1 egg beaten
Instructions
Heat oven to 175° C. on a cookie sheet place a cooking paper and spray with olive oil. Unroll the dough and pinch seams to seal. Cut it into 10 rows by 2 rows to make 20 squares. In a small bowl mix all the ingredients. Take one square in one of its four corners put one tsp of the filling. Starting with the same corner, fold dough over filling, and tuck end tightly underneath filling.
Continue rolling to within 1,5 cm of opposite corner. Lightly brush exposed corner with egg. Roll moistened corner of dough over roll, press to seal. Place on cookie seat. Brush with egg. Repeat with the remaining squares and filling. Bake for 10 to 15 minutes or until golden brown. Serve them warm.
