Ingredients:
1 (8 ounce) packages refrigerated crescent dinner rolls
2 ripe avocados, peeled and mashed ( about 1 cup)
2 tablespoons onions, finely chopped
1 tablespoon lemon juice
1/4 cup sour cream
1/2 teaspoon salt
4 ounces monterey jack cheese, shredded ( 1 cup)
4 ounces imitation crabmeat, chopped
2 plum tomatoes, seeded and chopped
2 tablespoons fresh cilantro
Directions:
Preheat oven to 350 F.
Unroll crescent dough; separate into 8 triangles.
On a round baking stone arrange triangles in a circles with points in the center and wide ends toward the outside.
Using lightly floured rolling pin roll out dough to a 12-inch circle, pressing seams together to seal.
Bake 12-15 minutes, or until light golden brown.
Remove from oven; cool completely.
Mix together avocado, lemon juice, salt, onion and sour cream; mix well.
Spread mixture evenly over crust.
Shred cheese over avocado mixture.
Sprinkle chopped crabmeat and tomato over cheese.
Snip cilantro and sprinkle over top.
Cut into squares.
Servings: 10
Time preparation: 10 min.
Time total: 25 min.