Crabby Snake Coils

• 1/3 cup garlic-and-herbs spreadable cheese (from 4-6.5 oz container)
• 5 mediums green onions, chopped (1/3 cup)
• 1 can (6 oz) crabmeat, drained
• 1 can (8 oz) Pilsbury refrigerated crecent dinner rolls
• Pimiento-stuffed green olives and roasted red bell pepper.

1. Heat oven to 350. Spray cookie sheet with cooking spray. In small bowl mix cheese, onions and crabmeat
2. Unroll dough and separate into 2 long rectangles; press each into 12 x 4-inch rectangle, firmly pressing perferations to seal. Spread crabmeat mixture over rectangles to within 1/4 inch of edges. Starting with short side, roll up each rectangle; pinch edges to seal. With serrated knife, cut each roll into 8 slices; plac cutside down on cookie sheet. Add olive for head and roasted pepper for tongue.
3. Bake 15 to 20 minutes or until edges are golden brown. Immediately rmove from cookie sheet. Serve warm.