Crescent Crab Quesadilla
|Nonstick cooking spray/Shortening||1 Tablespoon (For greasing)|
|Yellow cornmeal||4 Tablespoon|
|Canned refrigerated quick crescent dinner rolls||16 Ounce (Two 8 Ounce Cans)|
|Egg||1 , beaten|
|Finely chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped cilantro/Parsley||1 Tablespoon|
|Chopped pimiento||1 Tablespoon, drained|
|Garlic salt||1⁄4 Teaspoon|
|Shredded monterey jack cheese with jalapeno peppers||8 Ounce (2 Cups)|
|Canned crab meat||6 Ounce, drained|
|Low fat sour cream||1 (Dairy)|
Heat oven to 350°F.
Spray 12-inch pizza pan with cooking spray or grease with shortening.
Sprinkle 1 to 2 tablespoons of the cornmeal evenly over bottom of pan.
Separate 1 can dough into 4 rectangles.
Place in greased and cornmeal-coated pan.
Press over bottom and 1/4 inch up sides to form crust; firmly press perforations to seal.
Brush dough with part of 1 beaten egg; reserve remainder for top crust.
Sprinkle 1 tablespoon of the cornmeal over dough.
Bake at 350°F. for 11 to 15 minutes or until light golden brown.
In medium bowl, combine green onions, 1 tablespoon cilantro, pimiento, garlic salt, cheese, crab meat and 1 egg; mix well.
Spread filling mixture over partially baked crust.
Separate remaining can of dough into 8 triangles.
Arrange triangles spoke-fashion over filling with points toward center.
Gently press outer edges to partially baked bottom crust.
Brush top with reserved beaten egg; sprinkle with remaining 1 tablespoon cornmeal.
Bake an additional 20 to 25 minutes or until deep golden brown.
Cut into wedges.
Serve with salsa, sour cream and cilantro.