Crab Crescent Loaf

Name: Crab Crescent Loaf
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls; 2 packages (3 ounces each) cream cheese, softened; 1/3 cup chopped onion; 1/2 teaspoon dill weed; 1 cup chopped imitation crabmeat or 1 can (6 ounces) lump crabmeat, drained; 1 egg yolk, lightly beaten

6 ingredients

3 steps

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 packages (3 ounces each) cream cheese, softened
1/3 cup chopped onion
1/2 teaspoon dill weed
1 cup chopped imitation crabmeat or 1 can (6 ounces) lump crabmeat, drained
1 egg yolk, lightly beaten

Directions

1

On a greased
2

, unroll crescent dough into one long rectangle; seal seams and perforations. In a small bowl, beat the cream cheese, onion and dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab.
3

Fold dough over filling; pinch seam to seal. Brush the top with egg yolk. Bake at 375° for 18-22 minutes or until golden brown. Cut into slices.