Sweet and Sour Shrimp Puffs

By Blondie

Ingredients

• 3 tablespoons cream cheese spread (from 8-oz container)
• 1 teaspoon soy sauce
• 1/4 teaspoon ground ginger
• 1/2 teaspoon finely chopped garlic
• 1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)
• 16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired
• 3 tablespoons sesame seed
• 1/3 cup SMUCKER'S® Apricot Preserves

Details

Servings 1
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.

Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.

Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.

Bake 16 - 21 min. or until golden brown.

In small microwavable bowl,microwave preserves uncovered on high about 20 sec. or until melted. Gently spread 1 tsp melted preserves over each puff to glaze. Cool 5 min. Serve warm