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Deviled Crab and Cheese Rolls




Source of Recipe


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List of Ingredients




1/2 cup whipped cream cheese (from 8-oz container)
1 tablespoon fresh lemon juice
1 to 2 teaspoons red pepper sauce
1/4 cup finely shredded mild Cheddar cheese (1 oz)
2 tablespoons finely chopped green onions (2 medium)
1 teaspoon paprika
1/2 cup Progresso® garlic herb bread crumbs
3 cans (6 oz each) white crabmeat, well drained
1 can (11 oz) Pillsbury® refrigerated original breadsticks
1 egg, slightly beaten


Recipe




Heat oven to 350°F. Spray cookie sheet with cooking spray or line with a silicone baking mat. In medium bowl, mix cream cheese, lemon juice and red pepper sauce until smooth. Stir in Cheddar cheese, onions and paprika. Reserve 2 tablespoons bread crumbs for topping; stir remaining bread crumbs into cream cheese mixture. Gently stir in crabmeat. Shape crabmeat mixture into 6 balls, using about 1/3 cup mixture for each; flatten slightly. Unroll dough; separate into 6 (2-breadstick) portions. Seal seam halfway up length of each portion; place 1 ball on sealed side of each. Holding dough and ball in one hand, stretch dough strips over balls, crisscrossing and tucking ends under opposite side; place on cookie sheet. Lightly brush tops and sides of dough with beaten egg; sprinkle with reserved 2 tablespoons bread crumbs. Bake 20 to 30 minutes or until golden brown. Cool 10 minutes. Serve warm.