Ingredients
1 tube (8 ounces) refrigerated crescent rolls1 package (8 ounces) cream cheese, softened1-1/2 cups coarsely chopped fresh spinach, divided1 green onion, thinly sliced1-1/2 teaspoons minced fresh dill or 1/2 teaspoon dill weed1 teaspoon grated lemon zest, divided1/2 teaspoon lemon juice1/8 teaspoon pepper1-1/4 cups chopped imitation crabmeat1/4 cup chopped ripe olives
Preparation
Unroll crescent roll dough and place on an ungreased 12-in. pizza pan. Flatten dough, sealing seams and perforations. Bake at 350° for 8-10 minutes or until lightly browned; cool.
In a small bowl, beat cream cheese until smooth. Stir in 1 cup spinach, onion, dill, 1/2 teaspoon lemon zest, lemon juice and pepper. Spread over the crust. Top with the crab, olives and remaining spinach and lemon peel. Cut into bite-size squares.
