Colorful crab appetizer pizza it as a snack for parties all the time and even as a light main dish with a soup or salad. From Diane Caron of Des Moines Iowa.

Ingredients 

1 tube (8 ounces) refrigerated crescent rolls

1 package (8 ounces) cream cheese, softened

1-1/2 cups coarsely chopped fresh spinach,

divided

1 green onion, thinly sliced

1-1/2 teaspoons minced fresh dill or 1/2 teaspoon

dill weed

1 teaspoon grated lemon peel, divided

1/2 teaspoon lemon juice

1/8 teaspoon pepper

1-1/4 cups chopped imitation crabmeat

1/4 cup chopped ripe olives

Method

Unroll crescent roll dough and place on an ungreased 12-in. pizza pan. Flatten dough, sealing seams and perforations.

Bake at 350° for 8-10 minutes or until lightly browned; cool.

In a small mixing bowl, beat cream cheese until smooth. 

Stir in 1 cup spinach, onion, dill, 1/2 teaspoon lemon peel, lemon juice and pepper.

Spread over the crust. Top with crab, olives and remaining spinach and lemon peel. 

Cut into bite-size squares. Yield: 8-10 servings.