Crab Filled Pastry - cooking recipe

Ingredients

1 (3 ounce) package cream cheese, softened
1/4 cup wasabi-horseradish light mayonnaise
1/2 teaspoon prepared horseradish
1 tablespoon finely chopped onion
1 1/2 teaspoons lemon juice
1 (6 ounce) can crabmeat, drained or 6 ounces fresh crab, cooked
2 (8 ounce) cans refrigerated crescent dinner rolls
paprika, if desired
chopped fresh parsley, if desired

Preparation

Heat oven to 375\u00b0F In medium bowl, mix cream cheese, mayonnaise and horseradish until creamy. Stir in onion, lemon juice and crabmeat until well blended.
Unroll 1 can of the dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. With pizza cutter, cut each into 8 squares. Spoon about 1 rounded measuring teaspoon crab mixture onto center of each square.
Unroll second can of dough; separate into 4 rectangles. Press or roll each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each into 8 squares. Place squares on top of crab mixture. Press edges with fork to seal; place on ungreased cookie sheets.
Bake at 375\u00b0F for 10 to 14 minutes or until golden brown. Remove from oven. Sprinkle each with paprika and parsley; remove from cookie sheet. Serve warm.