Gourmet Party Pastry

Creamy Shrimp and Dill Puffs

Prep time 20 minutes, cook time 17 minutes, Makes 16.

1 can (80z.) refrigerated crescent rolls
1/2 cup whipped cream cheese
1/2 tsp. Dill weed, divided in half
1/4 tsp. Ground ginger
1 tbsp. chopped green onion
3/4 cup chopped, cooked shrimp

Unrollcrescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place cresent triangles into standard size muffin pans so that the bottom of each muffin cup is covered and crescent corners are lying outside the cup.

Mix cream cheese, 1/4 tsp. dill and ginger in small bowl until smooth. Stir in green onions. Divide shrimp evenly between muffin cups (about 1 heaping tsp. per cup). Top each cup with 1/2 tsp. of 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.

Bake in preheated 375*F oven 15 to 17 minutes or until golden brown. Serve warm.

Oh girl, this looks yummy. I love the crescent roll recipes. I have one for spinach cheese crescents and it's so easy.

Two rolls of crescents, two boxes of frozen, chopped spinach (drained and squeezed to get all the water out), one pound of Velveeta cheese, and hot mustard.

All you do is melt the cheese and add the hot mustard to your liking. Make certain all the water is out of the spinach and combine most of it with the cheese mixture. I don't always use all the spinach because I like the hot cheese taste. Sometimes a bit of spinach gets wasted. Anyway, after rolling out the dough, cut each one in half diagnally so you have twice as many pieces of dough all in the shape of triangles. Plop a bit of mixture in the center of each one and pull three corners to close over the top in the center. Make sense? If not, ask me. Place on cookie sheet and follow the baking directions for the crescents. Serve hot, but be careful - the cheese mixture can burn you if it's too hot. My family loves these. They're simple to make.

I'm just realizing while posting that I could you could use Pepper Jack cheese and bag the mustard. Hmmm.