Crab Phyllo Bundles

1teaspoon butter or margarine

4green onions, finely chopped

1⁄4 cup finely chopped red bell pepper

1can (6 oz.) crab meat, well drained

1⁄4 cup herb and garlic spreadable cheese

12sheets (12 x 81⁄2 -in. each) phyllo dough, thawed

1⁄4 cup butter or margarine, melted

1⁄2 cup shredded Asiago cheese

In small nonstick skillet over medium heat, melt

1 teaspoon butter. Add onions and bell pepper; cook 2 to 4 minutes, or until vegetables are tender. Stir in crab and herb cheese; set aside to cool.

Lay 1 sheet phyllo dough on work surface; cover remaining sheets with plastic wrap. Brush sheet with melted butter. Lay second sheet over first sheet; brush with butter. Repeat with third sheet. Cut into 6 squares.

Spoon 1 teaspoon filling in center of each square; top with 1 teaspoon Asiago cheese. Bring all edges together around filling, forming a pouch. Crimp and twist to seal. Repeat once more with 3 more sheets phyllo dough, filling, and cheese.

Place 12 bundles 1 inch apart in broil pan. Bake with oven rack in down position in lower slots of oven (Position D on page 8) at 350°F for 15 to 17 minutes, or until crisp and browned.

Meanwhile, form remaining 12 bundles; bake when first batch is done.

Yield: 12 servings (2 bundles per serving).

Per Serving: About 110 cal, 5 g pro, 6 g carb,

7 g total fat, 4.5 g sat fat, 30 mg chol, 120 mg sod.

KCO1005 specifications

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