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Crab Rangoon Pizza

           
 

All the flavors of your favourite Chinese restaurant's crab rangoons in a pizza!

 
 
Intermediate Serves
SKILL LEVEL 1 (12-inch) pizza
 
 
Fleischmann's®
 
 
Ingredients
 
Crust:
1-1/4 to 1-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast
OR Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 cup very warm water (120° to 130°F)*
2 tablespoons oil
Toppings:
1/2 cup chive and onion soft cream cheese, at room temperature
1 can (6 ounces) crab meat, drained
1/4 cup sweet and sour sauce
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup sliced green onions
 
 
 
 
Instructions
 

Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute.  Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky.  Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  (If not using Pizza Yeast, allow dough to rest 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough. 

Spread pizza crust with chive and onion cream cheese. Top with crab and drizzle with sweet and sour sauce. Sprinkle with cheese.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.  Remove from oven and top with green onions. 

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

 
Total Time
 
Bake Time 12 to 15 minutes
 
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
 
Calories  
Fat / Lipides  0 g
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Cholesterol / Cholestérol   mg
 
Protein / Protéins   mg
 
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Potassium   mg
 
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Iron / Fer   mg
 
 

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