- 1 (6 ounce) can crabmeat, rinsed, well drained
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons sliced green onions
- 1/4 teaspoon garlic salt
- 2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls
- 1 egg yolk
- 1 tablespoon water
- 1 teaspoon sesame seed
- 1 (9 ounce) jar sweet-and-sour sauce
- Heat oven to 375 degrees F. Spray large cookie sheet with cooking spray. Stir together crabmeat, cream cheese, onions and garlic salt.
- Unroll both cans of dough and separate into 16 triangles. Cut each triangle in half lengthwise to make 32 triangles.
- Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling; pinch sides to seal. Roll up. Place on cookie sheet.
- Stir together egg yolk and water. Brush egg mixture over snacks. Sprinkle with sesame seed. Discard any remaining egg mixture.
- Bake 15 to 20 minutes or until golden brown. Serve warm snacks with sweet-and-sour sauce.