SUSHI-STYLE CRESCENT CRAB ROLLS
Makes 24 appetizers.
Note: Panko bread crumbs are lighter and bigger than the traditional dry crumb, which can be substituted. From Bake-Off finalist Susann Studz of Baltimore.
• 3/4 c. plus 2 tbsp. panko bread crumbs, divided (see Note)
• 1/4 c. mayonnaise
• 1/4 c. finely chopped sweet onion
• 1 tbsp. Dijon mustard
• 1 tbsp. fresh lemon juice
• 1 tsp. Worcestershire sauce
• 2 tbsp. finely chopped fresh Italian (flat-leaf) parsley
• 1 (6.5-oz) can special white lump crabmeat, drained, rinsed
• 1 can refrigerated crescent dinner rolls
• 3 tbsp. butter, melted
• 1/4 c. finely chopped red bell pepper
• 1 tbsp. sesame seeds
• 1 tbsp. black sesame seeds
• Garnish, if desired
• Chopped red bell pepper
• Chopped fresh Italian (flat-leaf) parsley
Directions
In small bowl, combine 1/4 cup bread crumbs, mayonnaise, onion, Dijon, lemon juice, Worcestershire sauce and parsley; mix well. Stir in crabmeat.
Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Brush rectangles with melted butter (saving some melted butter for later); sprinkle each with 11/2 teaspoons bread crumbs.
To make each roll, spoon 1/4 cup crab mixture on 1 short end of each rectangle, spreading mixture onto 1/3 of rectangle. Starting with crab-filled side, roll up, just covering crab. Spoon 1 tablespoon red pepper next to edge of crab mixture. Roll up completely; press seam to seal. (Refrigerate remaining crab mixture for later.)
In shallow dish, stir together 1/4 cup bread crumbs, sesame seeds and black sesame seeds. Brush outsides of rolls with melted butter; roll in sesame seed mixture. Wrap each roll in plastic wrap. Refrigerate 1 hour.
Preheat oven to 375 degrees. Using serrated knife, cut each roll into 6 slices. Press cut side of each slice into remaining 1/4 cup bread crumbs. Place each slice, crumb side down, in each of 24 ungreased regular-size muffin cups. Spoon 1/4 teaspoon reserved crab mixture onto each slice; drizzle with remaining butter.
Bake 12 to 17 minutes or until golden brown. Cool in pan on cooling rack 5 minutes.
Transfer appetizers to serving platter. Garnish platter with chopped red pepper and parsley. Serve warm.
Nutrition information per serving:
Calories90Fat6 gSodium150 mg
Carbohydrates7 gSaturated fat2 gCalcium0 mg
Protein2 gCholesterol10 mgDietary fiber0 g
Diabetic exchanges per serving: 1/2 bread/starch; 1 fat.
BREAKFAST CROSTATAS
Serves 4.
Note: Diced cooked breakfast sausage or crumbled cooked bacon can be substituted for the ham. From Bake-Off finalist Barbara Taragna, of Collegeville, Pa.
• 1 can refrigerated crusty French loaf
• 11/2 tsp. dried basil
• 1/2 tsp. rosemary leaves, crushed
• 11/2 c. diced ham or Canadian bacon
• 11/2 c. (6 oz.) shredded Gouda cheese or Cheddar cheese
• 4 eggs
• Dash salt, if desired
• Dash ground black pepper
Directions
Heat oven to 350 degrees. Spray cookie sheet with nonstick spray. Carefully unroll loaf of dough onto cookie sheet; cut in half lengthwise and crosswise to form 4 squares. Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make small well in center of ham and cheese on each square.
To form crostatas, fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt and pepper.
Bake 20 to 25 minutes or until bottoms of crostatas are golden brown and egg whites and yolks are firm, not runny.
Nutrition information per serving:
Calories525Fat27 gSodium1,335 mg
Carbohydrates37 gSaturated fat12 gCalcium360 mg
Protein33 gCholesterol270 mgDietary fiber1 g
Diabetic exchanges per serving: 2 1/2 bread/starch, 3 1/2 med-fat meat, 2 fat.
SAVORY VEGETABLE TART
Serves 6.
Note: As a substitute for Japanese eggplant, 11/2 cups sliced and quartered eggplant can be used. Panko bread crumbs are lighter and bigger than the traditional dry crumb, which can be substituted. From Bake-Off finalist Holly Deak, of Brookline, Mass.
• 1 refrigerated pie crust, softened as directed on box
• 3 tbsp. extra-virgin olive oil, divided
• 11/2 c. chopped onions
• 2 garlic cloves, sliced
• 2 small unpeeled red potatoes, cut into thin slices
• 3 small plum (Roma) tomatoes, cut into 1/4-in. slices
• 1 small unpeeled Japanese (or other small) eggplant (about 5 oz.), cut into 1/4-in. slices (see Note)
• 1 small zucchini, cut into 1/4-in. slices
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. dried thyme
• 3 oz. Gruyère cheese, shredded (3/4 c.)
• 1/4 c. panko bread crumbs (see Note)
Directions
Heat oven to 375 degrees. Make pie crust as directed on box for one-crust filled pie using 9-inch glass pie plate; flute edge.
In 10-inch skillet, heat 2 tablespoons oil over medium-low heat until hot. Add onions; cook 10 minutes, stirring occasionally, or until onions are slightly golden in color. Add garlic; cook an additional minute.
Spread onions and garlic evenly in bottom of pie crust. Arrange vegetables in tight spiral pattern over onion mixture, alternating vegetables. Sprinkle with salt, pepper and thyme. Drizzle with remaining 1 tablespoon oil. Cover with foil.
Bake 30 minutes. Remove foil; bake 15 minutes. Sprinkle vegetables with cheese and bread crumbs. Bake an additional 10 to 20 minutes or until cheese begins to brown.
Cool 15 minutes. To serve, cut into wedges.
Nutrition information per serving:
Calories350Fat21 gSodium460 mgCalcium175 gCarbohydrates35 gProtein8 gSaturated fat8 gCholesterol20 mgDietary fiber3 g Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 4 fat.
