Ingredients Jump to Instructions ↓

  1. 2 teaspoons vegetable oil

  2. 1/3 cup sliced celery

  3. 3 tablespoons sliced green onions (3 medium)

  4. 1 clove garlic, finely chopped

  5. 1 cup Green Giant® Select® frozen baby sweet peas

  6. 12 oz refrigerated flake-style imitation crabmeat

  7. 1 jar (4 1/2 oz) Green Giant® sliced mushrooms, drained

  8. 1 1/4 cups shredded Parmesan cheese (5 oz)

  9. 1 container (10 oz) refrigerated Alfredo pasta sauce

  10. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat until hot. Add celery, onions and garlic; cook 1 to 2 minutes, stirring occasionally, until vegetables begin to soften.

  2. Stir in peas, imitation crabmeat and mushrooms. Cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Reserve 2 tablespoons of the cheese for topping. Stir remaining cheese and the pasta sauce into crabmeat mixture; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Spoon into baking dish.

  3. Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over crabmeat mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish. Cut several slits in dough for steam to escape. Sprinkle with reserved 2 tablespoons cheese.

  4. Bake 15 to 20 minutes or until thoroughly heated and crust is golden brown. To serve, cut into squares.


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