After dabbling in my first stuffed croissant recipe, I became hooked. Since then I’ve been thinking up new and interesting ways to stuff croissants (crescent rolls). Since we had so much left over crab from Saturday’s dinner, I decided a crab dip stuffed inside a crescent roll would make an interesting dish. I had two leftover crescent roll rounds I needed to use or let go to waste. I try not to let anything go to waste around here. BF is not as particular about waste as I am.
ingredients.
- crab meat
- 1 egg yolk
- 1 individual package of Philadelphia cream cheese at room temperature
- 1 tsp. butter
- 1 tsp. mayonnaise
- sprinkle of salt
- 3 T. shredded jack cheese
- a few avocado cubes
- 1 slice of bacon torn into pieces
directions.
- Mix all ingredients in a bowl with a spoon, except for the avocado chunks.
- Once ingredients are fully blended, gently add in avocado chunks and mix.
- Flatten one crescent roll round and place on a greased cookie sheet.
- Top with the stuffing.
Mound the stuffing in the middle of the flattened crescent roll round. You need extra space to pinch both rounds together. - Flatten the second crescent roll and cover the stuffing pinching the sides of the crescent rolls so that no stuffing is exposed.
- Bake at 400 degrees for 12 to 14 minutes.
- Remove from oven and let stand for five minutes.
- Enjoy!
I’m going to be honest with you. I had no idea how this was going to turn out. I felt like I was combining a lot of flavors that were either going to complement each other or taste terrible. When I bit into the stuffed crescent roll, I was surprised by the flavor. It was actually very good! It almost turned out sort of like a Quiche stuffed inside a crescent roll. I thought it would be a bit creamier because of all the cream cheese, mayo, and butter used; but the ingredients really gelled together and formed a quiche-like texture.
Whenever BF tries anything I cook his initial reaction is to clutch his throat and stick out his tongue like he’s gagging. (Ha ha, funny. Right?) His first comment was, It’s really hot. (That’s why it’s important to let it cool after taking it out of the oven!) When I asked him to rate the dish, he said he would give it four apples but suggested losing the avocado chunks the next time. (I really only used them because we had them sitting around.)
Recipe rating:
Food Snob 