Crab Salad Sandwiches
PREHEAT oven to 400°F. Line cookie sheet with Reynolds® Parchment Paper.
UNFOLD pastry on parchment paper. Brush pastry with olive oil. Sprinkle with Parmesan cheese; cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place on parchment-lined cookie sheet 1 inch apart.
BAKE 12 minutes or until golden brown. Cool. Split pastries into 2 layers; set aside.
MIX remaining ingredients in large bowl until well blended. Divide crab mixture evenly over pastry bottoms. Top with remaining pastry layers. Serve immediately or refrigerate.