Crab Crescent Triangles

• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons mayonnaise
• 1-1/2 teaspoons Dijon mustard
• 1-1/2 cups shredded Colby-Monterey Jack cheese
• 3/4 cup shredded carrot (about 1 medium)
• 1/4 cup finely chopped celery
• 2 green onions, chopped
• 1 garlic clove, minced
• 1 can (6 ounces) lump crabmeat, drained
• 2 tubes (8 ounces each) refrigerated seamless crescent dough sheet

1. Preheat oven to 375u0b0. In a large bowl, beat cream cheese, mayonnaise and mustard until blended. Stir in cheese, carrot, celery, green onions and garlic. Gently fold in crab.
2. Unroll crescent dough and roll into a 12-1/2x10-in. rectangle. Cut each sheet into twenty 2-1/2-in. squares.
3. Spoon a heaping teaspoonful of cream cheese mixture diagonally over half of each square to within 1/2 in. of edges. Fold one corner of dough over filling to the opposite corner, forming a triangle. Pinch seams to seal; press edges with a fork. Place on ungreased
4. . Bake 8-10 minutes or until golden brown.

cream cheese, mayonnaise, mustard, cheese, shredded carrot, celery, green onions, garlic, lump crabmeat

Taken from www.tasteofhome.com/recipes/crab-crescent-triangles/ (may not work)