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Baked Crab Rangoon Pizza

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Baked Crab Rangoon Pizza
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 8
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For a rich, classic crab appetizer, try this Bake-Off® Monthly Challenge winning recipe that starts with quick and convenient Pillsbury® refrigerated pizza crust. From Ronna Farley, Bake-Off® Monthly Challenge.

Ingredients

1 1/2
tablespoons yellow cornmeal
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
2
cans (6 oz each) white crabmeat, drained, flaked
4
oz (half 8-oz package) cream cheese, softened
1/4
cup mayonnaise or salad dressing
1/2
teaspoon seafood seasoning (from 6-oz container)
2
cups shredded mozzarella cheese (8 oz)
1/2
cup chopped green bell pepper
1/4
cup thinly sliced green onions (4 medium)

Directions

  • 1 Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. Sprinkle cornmeal in pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. Pinch edge of dough to make 1/2-inch rim.
  • 2 In small bowl, stir crabmeat, cream cheese, mayonnaise and seasoning until well mixed. Spread crabmeat mixture evenly over dough. Top with mozzarella cheese. Sprinkle with bell pepper and onions.
  • 3 Bake 15 to 18 minutes or until crust is deep golden brown. Let stand 2 minutes before cutting.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
8g
38%
,
Trans Fat
0g
)
Cholesterol
65mg
22%
Sodium
750mg
31%
Potassium
210mg
6%
Total Carbohydrate
27g
9%
(
Dietary Fiber
1g
4%
,
Sugars
4g
)
Protein
19g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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