A delicious creamy crab dip baked inside of a ring of fresh baked bread dippers.
or 9 Rhodes frozen dinner rolls
softened (I like to use the 1/3 less fat kind because it doesn’t bake up greasy)
grated Parmesan cheese
medium green onions
sliced (@ 1/4 cup)
minced or grated
6 oz. can crab meat, drained
Place 8 or 9 frozen rolls in a 9-inch pie pan that has been sprayed with cooking spray. Let them thaw for about an hour or just until soft. Cut each roll into fourths. Arrange the dough bits into a ring around the pan. Meanwhile prepare dip by stirring all ingredients together until well combined. Spread into a shallow baking dish. Carefully spoon dip into the center of the bread ring. Gently lift the dough bits and spread the dip under them if necessary. Cover loosely with foil, really just set foil over the top and bake on 350 for 20 minutes. If dip looks like it's just about done remove foil and bake for another 10 minutes or until the bread is a golden brown. If not, let it baked covered for another 10 minutes before removing the foil to finish baking.