Crab Rangoon rolls
Directions
- 1Preheat oven to 400 degrees Fahrenheit.
- 2Thaw two puff pastry sheets on your counter.
- 3Combine 16 ounces of Philadelphia cream cheese (microwaved for 40 seconds), 1/4 cup of chopped green onions, 1/4 cup of sour cream, and 1/4 cup of mayonnaise in a bowl and mix well.
- 4Add 2 tablespoons of soy sauce and 1 tablespoon of Worcestershire sauce to the mixture and mix.
- 5Add 1 cup of mozzarella cheese and 1 cup of Italian blend cheese to the mixture and mix well.
- 6Chop 8 ounces of crab meat (imitation or real) and add it to the mixture, then mix everything together.
- 7Open your thawed puff pastry sheets like a book on a parchment-lined pan.
- 8Divide the crab mixture evenly between both puff pastry sheets and spread it out.
- 9Roll up the puff pastry sheets.
- 10Prepare an egg wash by mixing one egg with one tablespoon of water in a bowl.
- 11Brush the egg wash on the puff pastry as you roll it up, ensuring it's all coated.
- 12Cut each rolled puff pastry into 8 rolls, making 16 rolls total.
- 13Top the rolls with a sprinkle of Italian cheese.
- 14Bake the rolls at 400 degrees Fahrenheit for 25 minutes.
- 15Once out of the oven and still hot, brush the rolls with sweet Thai chili sauce.
- 16Top the rolls with more chopped green onions.
Ingredients
- 2 puff pastry sheets
- 16 ounces Philadelphia cream cheese
- 0.25 cup chopped green onions
- 0.25 cup sour cream
- 0.25 cup mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 cup mozzarella cheese
- 1 cup Italian blend cheese
- 8 ounces crab (imitation or real)
- 1 egg
- 1 tablespoon water
- sprinkle Italian cheese
- Sweet Thai chili sauce
- chopped green onions
Equipment
bowlparchment lined panoven
Tips
- Microwave cream cheese for 40 seconds to make it easier to stir.
- Brush egg wash on the puff pastry as you roll it up to ensure it's coated.
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