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Colorful Crab Appetizer Pizza Recipe

Photo by: Taste of Home

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If you're looking for a really easy and special appetizer, this one stands out. It's a fresh-tasting and lovely variation on a cold vegetable pizza. I make it as a snack for parties all the time and even for a light main dish with a soup or salad.

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8-10 Servings
Prep/Total Time: 30 min.

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1-1/2 cups coarsely chopped fresh spinach, divided
1 green onion, thinly sliced
1-1/2 teaspoons minced fresh dill or 1/2 teaspoon dill weed
1 teaspoon grated lemon peel, divided
1/2 teaspoon lemon juice
1/8 teaspoon pepper
1-1/4 cups chopped imitation crabmeat
1/4 cup chopped ripe olives

Directions

Unroll crescent roll dough and place on an ungreased 12-in. pizza pan. Flatten dough, sealing seams and perforations. Bake at 350° for 8-10 minutes or until lightly browned; cool.
In a small bowl, beat cream cheese until smooth. Stir in 1 cup spinach, onion, dill, 1/2 teaspoon lemon peel, lemon juice and pepper. Spread over the crust. Top with the crab, olives and remaining spinach and lemon peel. Cut into bite-size squares. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 piece) equals 194 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 396 mg sodium, 13 g carbohydrate, trace fiber, 6 g protein.

Colorful Crab Appetizer Pizza published in Taste of Home February/March 1999, p26

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