Crab Rangoon Pizza

Terri Schaefers

(30 – 40 minutes)
Premade Pillsbury pizza crusts
1 pkg onion and chive cream cheese
1 Small package imitation crab
1 pkg garden veggie cream cheese
1 red pepper
1 pkg Italian blend shredded cheese.


Preheat oven to 375 degrees. Unfold the pizza crust on a parchment lined cookie sheet. Pre-bake the crust for 6 minutes in the oven.  While the crust is baking, in a medium sized bowl mix ½ the pkg of both cream cheeses in a bowl with ¼ cup milk. Whisk together until creamy (runny pudding consistency. Add additional milk, 1 T at a time if needed to desired consistency.)

Dice the red pepper. Dice the imitation crab meat.

Remove the crust from the oven. Better if it has cooled for a minute or two but doesn’t matter. Cover the crust with a layer of the cream cheese mixture as you would pizza sauce. Top with crab meat and then with the red pepper and then with the shredded cheese. Bake for approximately 10 – 14 minutes until the cheese is bubbly and the pizza crust edges are golden brown. You can drizzle the top of the pizza with your favorite sweet and sour sauce or Thai Sweet Chili Sauce if you want to dress it up a bit.

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