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Crab ‘n’ Cheese Spirals

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
    2-1/2 dozen

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

  • 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.
  • 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.
  • 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.
  • Bake at 375° for 14-16 minutes or until golden brown. Serve warm.
Nutrition Facts
1 each: 173 calories, 12g fat (5g saturated fat), 21mg cholesterol, 368mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 5g protein.
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