2 (8 oz.) cans refrigerated crescent rolls
1/2 c. salad dressing
2 tsp. lemon juice
1/8 tsp. pepper
2 c. (8 oz.) shredded sharp cheddar cheese
6-8 oz. imitation crabmeat, chopped
1/3 c. green onion slices
1 tbsp. chopped parsley

Unroll dough into 4 rectangles. Place in 15 x 10 x 1 inch jelly roll pan; press onto bottom and halfway up side of pan to form crust. Seal perforations. Bake at 375 degrees for 10 minutes. Combine salad dressing, juice and pepper; mix well. Add cheese, crabmeat, onions and parsley; mix lightly. Spread over crust. Continue baking 12-15 minutes or until cheese is melted. Let stand 5 minutes; cut into squares. Makes approximately 2 dozen.

Make ahead: Prepare crust as directed; cool. Cover tightly. Combine crabmeat mixture as directed. Cover; chill. Spread crabmeat mixture over crust just before baking. Bake at 350 degrees, 15 minutes or until cheese is melted.