Shrimp & Artichoke Rolls

Shrimp & Artichoke Rolls
Shrimp & Artichoke Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    4 oz. can of artichoke hearts, drained

  • 4 oz. can of diced green chilies, drained

  • 1

    C Parmesan cheese

  • 1/2

    C mayonnaise

  • 1/4

    t ground cayenne

  • 1/4

    t garlic powder

  • 2

    cans of crescent rolls

  • 32

    partially cooked shrimp

  • pesto, optional

Directions

Drain and roughly chop the artichoke hearts. Cut crescent rolls in half, for a total of 32 triangles. Mix artichokes, chilies and cheese together gently. Mix mayonnaise with cayenne and garlic powder. Fold in cheese mixture. Line baking sheet with foil and spray with non-stick cooking spray. Lay rolls out on sheet an inch apart. Dot mixture evenly between the 32 triangles. Top eat roll with 1 shrimp. Roll up into crescent shape. Bake for 12-15 minutes at 275 degrees, until golden brown.

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