Cheesy Crab Appetizers

Ingredients

Non-stick cooking spray

1 (11-oz ) can Pillsbury refrigerated prepared pizza thin crust

1 (6-oz) can lump crabmeat, drained

1 tablespoon finely chopped red onion

1 teaspoon dried dill weed

1/2 teaspoon lemon peel

2 teaspoons lemon juice

1/2 cup garlic & herb spreadable cheese (from 4 oz container)

3/4 cup shredded cheddar cheese

Freshly cracked black pepper

Chopped fresh parsley for garnishing

Preparation

Preheat oven to 375°F;

Spray 12 muffin cups with cooking spray.

Sprinkle a little flour on a flat surface. Roll or press pizza dough into a rectangle. Cut into 12 even squares.

Place 1 square in each muffin cup.

In a medium mixing bowl, mix crabmeat, onion, dill, lemon peel, lemon juice, spreadable cheese and 1/2 cup of the shredded cheddar cheese until well mixed.

Spoon 1 tablespoon crabmeat mixture into each dough-lined cup.

Bake for 15 to 18 minutes or until edges just begin to brown. Sprinkle tops with remaining 1/4 cup shredded cheese. Bake about 2 minutes longer or until cheese is just melted. Immediately remove the crab appetizers from muffin cups and place onto a serving platter. Sprinkle with freshly cracked black pepper and garnish with parsley. Serve warm.