Shelly's Recipe

CREAMY SHRIMP AND DILL PUFFS

Category: Seafood

1/3 cup whipped cream cheese
1/2 tsp dill weed, divided
1/4 tsp ground ginger
1 tbsp chopped green onions
1 (8 oz) can refrigerated crescent rolls
3/4 cup chopped precooked shrimp

Preheat oven to 375. Mix cream cheese, 1/4 tsp dill and ginger in a small bowl. Stir in onions. Set aside. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles.

Stretch dough slightly and place into muffin pans to that the bottom of the muffin cup is covered and crescent corners are lying outside the pan. Divide the shrimp evenly into cups, about 1 heaping tsp per cup. Top each with 1/2 tsp cream cheese mixture.

Loosely fold dough corners into center, pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 tsp dill. Bake, uncovered, 15-17 minutes or until crisp and golden brown.