Creole Shrimp and Cheese Tart

(29)
  7 reviews

1/2
lb cooked deveined shelled shrimp or crawfish, tail shells removed, shrimp coarsely chopped
1
to 2 teaspoons dried Creole seasoning
1
cup shredded hot pepper-Monterey Jack cheese (4 oz)
1/4
cup finely chopped green onions (4 medium)
2
eggs, slightly beaten
1
tablespoon butter or margarine, melted
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
Red pepper sauce, if desired

Directions

  1. 1 Heat oven to 375°F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce.
  2. 2 Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.
  3. 3 Bake 32 to 37 minutes or until set in center and crust is golden brown. Cool 10 minutes. Cut into wedges. Serve warm with pepper sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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