Ingredients
1/2
cup whipped cream cheese (from 8-oz container)
1
tablespoon fresh lemon juice
1
to 2 teaspoons red pepper sauce
1/4
cup finely shredded mild Cheddar cheese (1 oz)
2
tablespoons finely chopped green onions (2 medium)
1
teaspoon paprika
1/2
cup Progresso™ garlic herb bread crumbs
3
cans (6 oz each) white crabmeat, well drained
1
can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
1
egg, slightly beaten
Preparation
Heat oven to 350°F. Spray cookie sheet with cooking spray or line with a silicone baking mat. In medium bowl, mix cream cheese, lemon juice and red pepper sauce until smooth. Stir in Cheddar cheese, onions and paprika. Reserve 2 tablespoons bread crumbs for topping; stir remaining bread crumbs into cream cheese mixture. Gently stir in crabmeat. Shape crabmeat mixture into 6 balls, using about 1/3 cup mixture for each; flatten slightly.
Unroll dough; separate into 6 (2-breadstick) portions. Seal seam halfway up length of each portion; place 1 ball on sealed side of each. Holding dough and ball in one hand, stretch dough strips over balls, crisscrossing and tucking ends under opposite side; place on cookie sheet.
Lightly brush tops and sides of dough with beaten egg; sprinkle with reserved 2 tablespoons bread crumbs.
Bake 20 to 30 minutes or until golden brown. Cool 10 minutes. Serve warm.
