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Crab 'n' Cheese Spirals Recipe
Crab 'n' Cheese Spirals Recipe photo by Taste of Home
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Crab 'n' Cheese Spirals Recipe

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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.
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 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

Nutritional Facts

1 each: 173 calories, 12g fat (5g saturated fat), 21mg cholesterol, 368mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 5g protein.

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.
Originally published as Crab 'n' Cheese Spirals in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p18

Light-Bodied White Wine

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


Reviews for Crab 'n' Cheese Spirals

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
cast_iron_king User ID: 1236761 131276
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 User ID: 1713232 97387
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 User ID: 5723286 155692
Reviewed Dec. 26, 2010

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

MY REVIEW
altmano User ID: 5723252 96693
Reviewed Dec. 26, 2010

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

MY REVIEW
altmano User ID: 5723252 79621
Reviewed Dec. 26, 2010

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

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