Seafood Crescent Casserole

2

teaspoons vegetable oil

1/3

cup sliced celery

3

tablespoons sliced green onions (3 medium)

1

clove garlic, finely chopped

1

cup Green Giant® Select® frozen baby sweet peas

12

oz refrigerated flake-style imitation crabmeat

1

jar (4.5 oz) Green Giant® sliced mushrooms, drained

1 1/4

cups shredded Parmesan cheese (5 oz)

1

container (10 oz) refrigerated Alfredo pasta sauce

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

*I would also add shrimp and or scallops to this, or any other fish you want.

1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat until hot. Add celery, onions and garlic; cook 1 to 2 minutes, stirring occasionally, until vegetables begin to soften.

2 Stir in peas, imitation crabmeat and mushrooms. Cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Reserve 2 tablespoons of the cheese for topping. Stir remaining cheese and the pasta sauce into crabmeat mixture; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Spoon into baking dish.

3 Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over crabmeat mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish. Cut several slits in dough for steam to escape. Sprinkle with reserved 2 tablespoons cheese.

4 Bake 15 to 20 minutes or until thoroughly heated and crust is golden brown. To serve, cut into squares.