Makes 16 servings.
Prep Time: 20 minutes
Cook Time: 17 minutes
INGREDIENTS
1/3 cup whipped cream cheese
1/2 teaspoon McCormick® Dill Weed, divided
1/4 teaspoon McCormick® Ginger, Ground
1 tablespoon chopped green onion
1 can (8 ounces) refrigerated crescent rolls
3/4 cup chopped cooked shrimp
DIRECTIONS
1. 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.
2. 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.
3. 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.
4. Bake 15 to 17 minutes or until crisp and golden brown.
NUTRITION INFORMATION
per serving
Calories: 72
Fat: 4 g
Carbohydrates: 6 g
Cholesterol: 20 mg
Sodium: 143 mg
Fiber: 0 g
Protein: 3 g
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