Crab Rangoon Pinwheels
Crab rangoon pinwheels are a quick, creamy, and delicious appetizer that packs all the classic flavor into a bite sized pinwheel. Perfect for parties or snacking, they come together fast with simple ingredients, rich crab flavor, and a pretty presentation.
Servings: 24
Ingredients
- 1 puff pastry sheet thawed
- 1 1/2 cup of imitation crab meat chopped into small chunks
- 8 oz block of cream cheese room temp
- 1/2 tsp of sugar
- 2 tsp of soy sauce
- 1/2 cup of mozzarella
- 1 tbsp of garlic minced
- 3 tbsp of chopped chives
- 1 egg
Instructions
- Preheat the oven to 375° and line a large baking sheet with parchment paper and set aside. Lightly flour a large flat surface. Carefully unroll the puff pastry onto the floured surface. In a large bowl add the crab, cream cheese, sugar, soy sauce, mozzarella, garlic and chives.
- Stir until everything is mixed together ( you may need to use your hands to mix it, it was easier that way for me.) spread the crab mixture all on the puff pastry leaving a border all around the edges.
- Take the longer side of the puff pastry and begin carefully rolling until it reaches the other side. Lightly press the seam into itself to tighten it. Pinch the edges together. Cover with plastic wrap and let sit in the fridge for 30 minutes.
- Using a sharp knife, cut 1/2 inch slices off the roll. Lay them flat on the lined baking sheet. Add the egg to a bowl and stir. Brush the egg onto the tops of the pinwheels. Bake in the oven for 20 minutes or until golden brown. Serve with a dipping sauce and enjoy!
Notes
- Make sure to leave some room around the edges of the pastry sheet.
- Rotate the cookie baking sheet half way through cooking to make sure they cook evenly.
- The pinwheels are done when they are a golden brown color.