Christmas Dinner Appetizer: Shrimp and Crab Stuffed Crescent Rolls

A dear friend in New Orleans shared her husband's recipe for Seafood Stuffed Crescent Rolls.I knew when I read the outline of the recipe these would be amazing as the appetizer portion of our Christmas Dinner.  Thank you Darryl Fury for letting me share your recipe!

1 T. bacon drippings or butter

½ yellow onion, chopped

1 stalk celery, chopped

½ bell pepper, chopped

¼ cup bread crumbs

¼ cup grated Asiago or Parmesan cheese

A few drops of Worcestershire sauce

Juice of half a lemon

1 egg, beaten

1 lb. of seafood, chopped (I used a mixture of shrimp and crab)

2 packages of crescent rolls, unrolled and separated at perforations

Preheat oven to 375 degrees.

In a large skillet over medium heat, mix the bacon drippings of butter with the onion, celery and bell pepper. Simmer until wilted. Add the seafood and cook for a few minutes until it is cooked through.

Add the breadcrumbs, cheese, Worcestershire, lemon juice and egg. Remove from heat and mix until well blended. 

Fill each crescent roll with 1 – 2 T. of the filling. Roll up each crescent roll starting at widest side of triangle, rolling up to opposite point. Place on an ungreased baking sheet and curve into a crescent shape. Sprinkle additional Asiago or Parmesan on top of each crescent if desired. Bake according to the crescent roll directions.