While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Serve your company this special starter. Zest up traditional cream cheese and crescent rolls with subtle accents of ginger and dill. Dill adds fresh flavor to any seafood as well as an impressive garnish to the puffs.
1/3 cup whipped cream cheese
1/2 teaspoon McCormick® Dill Weed
1/4 teaspoon McCormick® Ginger, Ground
1 tablespoon chopped green onion
1 can (8 ounces) refrigerated crescent rolls
3/4 cup chopped cooked shrimp
Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon of the dill and ginger in small bowl. Stir in green onion. Set aside.
Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.
Divide shrimp evenly into cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill.
Bake 15 to 17 minutes or until crisp and golden brown.
(Amount per serving)