Ingredients
2
cups frozen cooked salad shrimp, thawed
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
cup refrigerated flake-style imitation crabmeat, cut into small pieces
1
teaspoon seafood seasoning (from 6-oz container)
1
teaspoon garlic powder
1 1/2
cups shredded Mexican cheese blend (6 oz)
1
teaspoon parsley flakes
Preparation
Heat oven to 375°F. Press thawed shrimp between paper towels to remove excess liquid. Cut shrimp into small pieces.
If using crescent rolls: Unroll dough onto ungreased cookie sheet. Press to form 12x8-inch rectangle; firmly press perforations to seal. If using dough sheet: Unroll dough onto ungreased cookie sheet. Press to from 12x8-inch rectangle.
Top dough with shrimp and remaining ingredients in order listed.
Bake 15 to 20 minutes or until crust is golden brown. Cut into squares.
