- 30 mins
Ingredients
- 6oz pkg frozen shrimp, thawed, rinsed and drained, or 24 large cooked
- shrimp, rinsed and drained*
- 1 garlic clove, minced
- 1 Tbsp minced fresh parsley
- 1/4 tsp hot pepper sauce
- 1 Tbsp olive or vegetable oil
- 8oz can Pillsbury Refrigerated Quick Crescent Dinner Rolls
- 2 Tbsp grated Parmesan cheese**
- Cocktail Sauce
Preparation
Step 1
Heat oven to 375. In medium skillet over medium high heat, stir fry shrimp, garlic, parsley and hot pepper sauce in oil for 1 minute. Remove from heat. Remove dough from can in rolled sections; do not unroll. Cut each roll into 12 slices; place, cut side down, 1 inch apart on ungreased cookie sheet. Press half of each dough slice to flatten. Place about 1 tsp shrimp mixture or 1 large shrimp on flattened half of each slice. Fold remaining half of dough slice over shrimp; do not seal (openings may occur between dough layers). Sprinkle each with Parmesan cheese. Bake at 375 for 11 to 13 minutes or until golden brown. Serve warm with cocktail sauce.
TIPS:
* A 4 1/2 oz can medium or large shrimp, rinsed and drained, can be
substitute for frozen shrimp.
** A mixture of 1 Tbsp melted margarine, 1 tsp minced fresh parsley and 3
to 4 drops garlic juice can be brushed on baked shrimp shells in place
of Parmesan cheese
To make ahead, prepare as directed above. Cover; refrigerate for up to 2 hours. Bake as directed above.
Calories: 60
Carbs: 2g
Fat: 3g
Cholesterol: 11mg
Sodium: 270mg
Potassium: 75mg