"LUKARET"-STIC SEAFOOD RING BAKE
Who can resist a "nakakaloka-ng" seafood bake treat! It's simply delicioso, actually. And a fast fix.
1 tablespoon vegetable oil
1 small onion, chopped
1 small red pepper, chopped
1 can (6 oz) white crab meat, drained
1 can (4 oz) tiny shrimps, drained
1/2 cup mayonnaise
1/4 cup tartare sauce
1 tablespoon dijon mustard
1 cup grated cheddar cheese
2 tubes (8 oz each) refrigerated crescent rolls
Preheat oven to 375 F.
Lighty spray a pizza pan (I just use a store-bought aluminum foil pizza pan) with cooking oil spray; set aside.
Saute chopped onion and red pepper in oil for about 2 minutes. Transfer to a small mixing bowl. Add crab meat, tiny shrimps, mayonnaise, tartare sauce, dijon mustard and grated cheese, mixing well.
Unroll crescent roll dough; separate into 16 triangles and arrange in pizza pan with wide end about 3 inches from edge of the pan, overlapping to form a ring and with pointed ends overhanging the edge of pan. Spoon filling ingredients over wide ends of dough. Fold the pointed ends to cover the filling, and tuck under wide ends.
Bake for about 20 minutes until nicely golden brown.
