“This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent!” —Stephanie Howard, Oakland, California
Taste of Home
- 1 tube refrigerated crescent rolls 8 ounces
- 3 tbsp prepared pesto
- 1/2 cup fresh crabmeat
- Preheat the oven to 375°. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoon of crab along the wide end of each triangle.
- Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet.
- Bake until golden brown, about 10-12 minutes. Serve warm.
1 piece: 74 calories, 4g fat (1g saturated fat), 5mg cholesterol, 144mg sodium, 6g carbohydrate (1g sugars, 0 fibre), 2g protein.