There are a few things on this that I do not use - I do not use the lemon peel, and I do not use the olives. I do use the lemon juice though. I make this at Christmas time for the red and green colors, but it is great anytime!
Ingredients
1 tube (8 ounces) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1-1/2 cups coarsely chopped fresh spinach, divided
1 green onion, thinly sliced
1-1/2 teaspoons minced fresh dill or 1/2 teaspoon dill weed
1 teaspoon grated lemon peel, divided
1/2 teaspoon lemon juice
1/8 teaspoon pepper
1-1/4 cups chopped imitation crabmeat
1/4 cup chopped ripe olives
Directions
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 peel, lemon juice and pepper. Spread over the crust. Top with the crab, olives and remaining spinach and lemon peel. Cut into bite-size squares. Yield: 8-10 servings.
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