Shelly's Recipe

SWEET-AND-SOUR SHRIMP PUFFS

Category: Seafood

3 tbsp cream cheese spread (from 8-oz container)
1 tsp soy sauce
1/4 tsp ground ginger
1/2 tsp finely chopped garlic
1 can (8 oz) refrigerated butter flake crescent dinner rolls (8 rolls)
16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired
3 tbsp sesame seed
1/3 cup Apricot Preserves

Heat oven to 375. Spray cookie sheet with cooking spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.

Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 tsp cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.

Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet. Bake 16 to 21 minutes or until golden brown.

In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 tsp melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.