Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 2 cans | Crescent Rolls -- |
| Refrigerated | |
| ½ cup | Salad dressing |
| 2 teaspoons | Lemon juice |
| ⅛ teaspoon | Pepper |
| 2 cups | Sharp cheddaar cheese -- |
| Shred | |
| 2 cups | Imitation crabmeat -- |
| Chopped | |
| 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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