Zesty Appetizers

These great appetizers will be sure to please any crowd, and they are easy to make!

CRAB CANAPES

2/3 cup fat-free cream cheese, softened
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1 pkg. (8 oz) imitation crabmeat or lobster, flaked
1/3 cup chopped red bell pepper
2 green onions with tops, sliced (about ¼ cup)
64 cucumber slices (about 2 ½ medium cucumbers cut 3/8 inch thick) or melba toast rounds.

Combine cream cheese, lemon juice and hot pepper sauce in medium bowl; mix well. Stir in crabmeat, bell pepper and green onions; cover. Chill mixture at least one hour to blend flavors or until ready to serve.

When ready to serve, spoon 1 ½ teaspoons crab mixture onto each cucumber slice. Place on serving plate; garnish with parsley, if desired. YIELD: 16 Servings (4 pieces each).


FESTIVE FRANKS

1 can (8 oz) reduced-fat crescent roll dough
5 ½ teaspoons barbecue sauce
1/3 cup finely shredded reduced-fat sharp Cheddar cheese
8 fat-free hot dogs
¼ teaspoon poppy seeds (optional)
Additional barbecue sauce (optional)

Preheat over to 350 degrees. Spray large baking sheet with non-stick cooking spray; set aside.

Unroll dough and separate into 8 triangles. Cut each triangle in half lengthwise to make 2 triangles. Lightly spread barbecue sauce over each triangle. Sprinkle with cheese.

Cut each hot dog in half; trim off rounded ends. Place one hot dog piece at large end of one dough triangle. Roll up jelly-roll style from wide end. Place point-side down on prepared baking sheet. Sprinkle with poppy seeds, if desired. Repeat with remaining hot dog pieces and dough.

Bake 13 minutes or until dough is golden brown. Cool 1 to 2 minutes on baking sheet. Serve with additional barbecue sauce for dipping, if desired. YIELD: 16 Servings.