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.
20m
PREP TIME
17m
COOK TIME
72
CALORIES
6
INGREDIENTS
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.
20m
PREP TIME
17m
COOK TIME
72
CALORIES
6
INGREDIENTS
Ingredients 16 Servings
- 1/3 cup whipped cream cheese
- 1/2 teaspoon McCormick® Dill Weed
- 1/4 teaspoon McCormick® Ground Ginger
- 1 tablespoon chopped green onion
- 1 can (8 ounces) refrigerated crescent rolls
- 3/4 cup chopped cooked shrimp
INSTRUCTIONS
- 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)
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