Yield: 24 servings
|2 cans||Crescent Rolls --|
|½ cup||Salad dressing|
|2 teaspoons||Lemon juice|
|2 cups||Sharp cheddaar cheese --|
|2 cups||Imitation crabmeat --|
|⅓ cup||Green onion -- silces|
|1 tablespoon||Parsley -- chopped|
Heat oven to 375 F. Unroll dough into 4 rectangles. Press onto bottom and halfway up sides of 15x10x1 inch baking pan to form crust.
Bake 10 minutes. Mix dressing, juice and pepper. Add cheese, imitation crabmeat, onions, and parsley; mix lightly. Spread mixture over crust. Continue baking 12 to 15 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares. To make ahead: Prepare crust; cool. Cover tightly. Prepare imitation crabmeat mixture as directed. Cover and refrigerate. Spread mixture on crust just before serving. Bake at 350 F until cheese is melted.
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