Thursday, October 1, 2009

Crescent Roll Seafood Trio Foccacia



A great brunch or appetizer, this is a seafood lovers dream. The shrimp, crab, bay scallops, with lots of cheese and spice makes this finger food sure to please a crowd .
























2 cups assorted frozen bay scallops, cooked shrimp thawed , blot out the excess moisture dry with paper towels
1(8-oz.) can crescent dinner rolls
1 cup lump crab or chunks (if you prefer use imitation)
1/4 teaspoon cayenne pepper or red pepper flakes
1/2 teaspoon minced garlic
1/2 teaspoon each garlic powder, parsley, basil,
grating cheese
1 1/2 cups shredded Italian mozzarella blend cheese
extra virgin olive oil
1 package feta cheese optional or use chunks of provolone
1 package grape tomatoes sliced or plum

Heat oven to 400. Unroll dough onto ungreased cookie sheet. Press to form 12x8-inch rectangle; firmly press to seal. Top dough with shrimp ,crab, tomatoes, cheeses, sprinkle spices, add feta all over the top,  drizzle with olive oil and  Bake at 400 until crust is golden brown. Cut into squares.

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