8 ounces cream cheese, softened
1/4 cup chopped green onions
1 (8−count) can crescent rolls
1 cup lump crabmeat
1 egg yolk, beaten
1/2 teaspoon dillweed
Combine the cream cheese and green onions in a bowl and mix well.
Unroll the crescent roll dough on a greased baking sheet; do not separate the triangles. Press the dough
into an 8 x 11−inch rectangle. Spoon the crabmeat lengthwise down the center of the rectangle. Spread
the cream cheese mixture over the crabmeat. Fold the long edges of the rectangle over the cream
cheese mixture, slightly overlapping. Pinch the edges to seal. Arrange seam side down on the baking
sheet. Brush the top lightly with the egg yolk and cut slits. Bake at 350 degrees F for 20 to 22 minutes
or until golden brown and flaky. Cut into 12 slices.
Serve warm.
Serves 12.
