CRAB RANGOON EGG ROLL
— 2 (8 oz) crescent rolls
— 1 pound fresh crabmeat chunks, drained
— 1 package (8 ounces) cream cheese, softened
— ⅓ cup cocktail sauce
Preheat oven to 375 degrees F (190 degrees C). Butter two baking sheets.
Unroll the croissant dough and separate it into triangles. Roll or press the triangles onto a clean surface, making them larger than their original size by half. Arrange triangles on prepared baking sheets; put aside.
Finely chop the crabmeat and place it in a large mixing bowl. Add cream cheese and cocktail sauce and stir until all ingredients are well blended.
Place a tablespoon of the crab mixture on the long side of each crescent triangle. Pull the two bottom edges of the triangle together and pinch the seam closed over the crab mixture. Pull the remaining tip of the triangle forward to cover the remaining crab mixture, and pinch the seams to close.
Bake in preheated oven until crab puffs are golden brown, 10 to 15 minutes. Let cool 5 to 10 minutes before serving.