Mini Shrimp Bakes

Pillsbury® Refrigerated Crescent Dinner Rolls provides a great addition to this baked shrimp. Perfect for a seafood dinner.

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Servings 8

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Bake-Off® Contest 28, 1978

Mrs. Gene Swiderski

Bloomington, Minnesota

ingredients 8
Prep Time 20 min
Total Time 45 min

Ingredients

1: (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1: (8-oz.) pkg. cream cheese, softened

2: tablespoons chopped onion or 1 teaspoon instant minced onion

1/4: teaspoon salt

1: teaspoon prepared horseradish

1: (6-oz.) pkg. (2 cups) frozen cooked shrimp, thawed, or 4 1/2-oz. can shrimp, drained, rinsed

1/4: cup cooked real bacon pieces

: Paprika

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Directions

1 Heat oven to 375°F. Separate dough into 8 triangles. Place each triangle in ungreased muffin cup; press dough in bottom and up sides to cover.
2 In medium bowl, combine cream cheese, onion, salt and horseradish; blend well. Stir in shrimp. Spoon about 1/4 cup mixture into each cup. Sprinkle with bacon and paprika.
3 Bake at 375°F. for 20 to 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

To make these little meals ahead of time, prepare the recipe through the end of Step 2. Cover and refrigerate for up to 2 hours, then bake as directed. If you have any left over, wrap them loosely in foil and refrigerate for the next day. Pop the wrapped mini bakes in a 375°F. oven for 12 to 15 minutes or until warmed through.