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.