Best 7 Seafood Crescent Roll Recipes

SEAFOOD CRESCENT ROLL RECIPE - (4.1/5)

Steps:

• Heat oven to 375°F. Spray baking pan with cooking spray. In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Spread half the crescent dough on sprayed baking pan, cover with the seafood mixture and top with second half of dough. Bake until puffed and brown. Let sit for a few minutes prior to cutting Or for appetizer roll out each crescent roll separately and put a small amount of the seafood mixture in the center and roll. Then bake until puffed and brown.

CRAB CRESCENTS

Steps:

• Unroll crescent dough; separate into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoon of crab along the wide end of each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet., Bake at 375° until golden brown, about 10-12 minutes. Serve warm.

SALMON CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• De-bone/skin canned salmon as preferred.
• Mix salmon, Cheddar cheese, egg, mustard, mayonnaise, chives, seafood seasoning, minced onion, and red pepper together in a bowl.
• Separate crescent roll dough. Spoon 1 to 2 tablespoons of salmon mixture into the center of each unrolled piece of dough, wrap the edges, and pinch to seal. Place rolls onto an ungreased cookie sheet, 1 to 2 inches apart. Poke the tops with a fork and spray with cooking spray.
• Bake in the preheated oven until golden, 10 to 15 minutes. Let cool before serving.

SHRIMP LOVER SQUARES

Steps:

• In a greased 13x9-in. baking dish, unroll crescent dough into a long rectangle; seal seams and perforations. Bake at 375° until golden brown, 10-12 minutes. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, sour cream, dill and salt until smooth. Spread over crust. Top with the seafood sauce, green pepper, onion, cheese and shrimp. Cover and refrigerate for 1 hour. Cut into squares.

CRAB CRESCENT TRIANGLES

Steps:

• Preheat oven to 375°. In a large bowl, beat cream cheese, mayonnaise and mustard until blended. Stir in cheese, carrot, celery, green onions and garlic. Gently fold in crab., Unroll crescent dough and roll into a 12-1/2x10-in. rectangle. Cut each sheet into twenty 2-1/2-in. squares., Spoon a heaping teaspoonful of cream cheese mixture diagonally over half of each square to within 1/2 in. of edges. Fold 1 corner of dough over filling to the opposite corner, forming a triangle. Pinch seams to seal; press edges with a fork. Place on ungreased baking sheets. Bake until golden brown, 8-10 minutes.

SHRIMP CRESCENTS

Steps:

• Combine shrimp, cream cheese, Parmesan cheese and milk and mix well.
• Spoon 2 T of mixture onto the middle of separated crescent rolls dough.
• Roll up as directed on package and place on baking sheet.
• Brush rolls with mixture of egg and water and bake at 375 deegrees for 12 to 15 minutes or until golden brown.
• Serve warm.

SHRIMP CRESCENT BITES

Steps:

• Heat oven to 375°F. Unroll dough into 1 long rectangle; gently press perforations to seal. Place curry powder in small strainer. Shake strainer to sprinkle dough with curry powder; sprinkle evenly with coconut.
• Starting with one long side, roll up dough, jelly-roll fashion. With serrated knife, cut roll into 24 slices; place, cut side down, on ungreased cookie sheet.
• Bake at 375°F. for 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.
• To serve, top each appetizer with 1/2 teaspoon apricot preserves and 1 shrimp. Garnish each appetizer with cilantro sprig.