Post by Baking_Bud on Dec 29, 2002 21:35:09 GMT -6
Crab Quiche Squares
1 - 8 oz. can refrigerated Crescent Dinner Rolls
1 - 8 oz. pkg. cream cheese - softened
1/2 cup sour cream
2 eggs
2 - 6 oz. cans crabmeat - drained, flaked
3/4 cup grated Parmesan cheese
8 green onions -- finely chopped
1 Dash salt
1 Dash pepper
Directions: Heat oven to 350 degrees. Unroll dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom to form crust. Firmly press perforations to seal. Beat cream cheese in medium bowl until light and fluffy. Add sour cream and eggs; beat well. Add crabmeat, 1/2 cup of the cheese, onions, salt and pepper; mix well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup cheese. Bake at 350 degrees. for 35 to 40 minutes or until center is set and edges are golden brown. Cool 10 minutes. Cut into squares. 32 servings.
1 - 8 oz. can refrigerated Crescent Dinner Rolls
1 - 8 oz. pkg. cream cheese - softened
1/2 cup sour cream
2 eggs
2 - 6 oz. cans crabmeat - drained, flaked
3/4 cup grated Parmesan cheese
8 green onions -- finely chopped
1 Dash salt
1 Dash pepper
Directions: Heat oven to 350 degrees. Unroll dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom to form crust. Firmly press perforations to seal. Beat cream cheese in medium bowl until light and fluffy. Add sour cream and eggs; beat well. Add crabmeat, 1/2 cup of the cheese, onions, salt and pepper; mix well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup cheese. Bake at 350 degrees. for 35 to 40 minutes or until center is set and edges are golden brown. Cool 10 minutes. Cut into squares. 32 servings.