Back to Crab 'n' Cheese Spirals

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Crab 'n' Cheese Spirals Recipe

Crab 'n' Cheese Spirals Recipe

These pretty pinwheels are loaded with cheese, imitation crabmeat and black olives. Using refrigerated crescent rolls is so convenient.—Lisa Harke, Old Monroe, Missouri
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:30 servings

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups chopped imitation crabmeat
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1/4 cup minced chives
  • 3 tubes (8 ounces each) refrigerated crescent rolls
  • 3/4 cup shredded part-skim mozzarella cheese
  • 3/4 cup shredded Parmesan cheese

Directions

  • 1. In a small bowl, beat the cream cheese, crab, olives and chives. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.
  • 2. Spread with 1 cup cream cheese mixture; sprinkle with 1/4 cup of each cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  • 3. Using a serrated knife, cut into 10 slices; place cut side down on a greased baking sheet. Repeat with remaining crescent dough, cream cheese mixture and cheeses.
  • 4. Bake at 375° for 14-16 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

Nutritional Facts

1 each: 173 calories, 12g fat (5g saturated fat), 21mg cholesterol, 368mg sodium, 11g carbohydrate (2g sugars, trace fiber), 5g protein

Reviews for Crab 'n' Cheese Spirals

Sort By :
MY REVIEW
cast_iron_king
Reviewed Jan. 6, 2014

"Very nice, easy recipe, packed with great flavor! Like the other reviewer, I omitted the olives, substituting chopped green onion instead. Make sure you make plenty because these went fast! I recommend using parchment paper instead of just greasing your baking sheet. Any filled and rolled recipe like this will have a tendency to leak out the bottom while baking. Parchment paper keeps everything deliciously intact and makes for easy clean up!"

MY REVIEW
paul3303
Reviewed Dec. 28, 2013

"Very good as is, but I think bellagirl27 is on to something with the jalapenos. I'll try it like that next time."

MY REVIEW
bellagirl27
Reviewed Dec. 26, 2010

"Absolutely, we kept out the olives and chives and put in Jalepeno pepperes and Bacon. YUM."

MY REVIEW
altmano
Reviewed Dec. 26, 2010

"This is a very easy recipe,with a big reward and packed with flavor. Thanks for sharing"

MY REVIEW
altmano
Reviewed Dec. 26, 2010

"This a very easy recipe, with a big reward. Just packed with flavor, thanks for sharing."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.