|TUSCAN CRAB PUFFS
Recipe submitted by K. Hunter in Plano, TXCrab Filling:
1/2 c. Cipoline Onion, minced
2 pkg. refrigerated crescent roll dough (small – 8)
Sauté onion and garlic in 1 Tbsp. butter until transparent. Remove from heat, and add crab meat.In a medium bowl, whip mascapone cheese with pesto. Add other ingredients. Fold in crab mixture.
Unroll dough on a floured board, being careful not to split the dough apart. Roll out dough to half its thickness. Spread half the filling over half of the dough, leaving a small edge on three sides. Fold unfilled dough over filled side and pat gently to remove air pockets and seal edges. Flour top of dough and the cutting roller. Press firmly and roll. Repeat with second sheet of dough.
Place on a baking sheet, vent with a fork or the tip of a knife. Allow dough to rise in a warm place, about 20 minutes.
Bake at 350°F for 10-12 minutes, until golden brown. Serve immediately. Makes 60 appetizers.