Creamy Shrimp and Dill Puffs

By briarrose413

Easy to whip up on short notice, these are really delicious - the ginger really gives it a twist of taste. This McCormick recipe from years past can easily be doubled or tripled as needed.

Ingredients

• 1/3 cup whipped cream cheese
• 1/2 tsp dill weed, divided
• 1/4 tsp ground ginger
• 1 tbsp chopped green onions
• 1 (8oz) can refrigerated crescent rolls
• 3/4 cup chopped precooked shrmip

Preparation

Step 1

Preheat oven to 375 degrees. Mix the cream cheese, 1/4 teaspoon of the dill and the ginger. Stir in green onions and set aside.

Unroll the crescent dough, separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place each in the bottom of a lightly greased, standard size muffin cup pan, so that the 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 remaining dill over tops of cups. Bake uncovered for 15-17 minutes or until crisp and golden-brown.