Shrimp and Bacon Crescent Poppers

Shrimp and bacon wrapped up in strips of crescent dough make up these easy, bite-size appetizers.

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  • prep time 15 min
  • total time 40 min
  • ingredients 5
  • servings 24
 

Ingredients

1
can Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
24
uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
12
slices refrigerated precooked bacon, microwaved as directed on package
1/4
cup butter, melted
2
to 3 teaspoons Sriracha sauce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
  • 2 Remove dough from can but do not unroll. Cut dough into 12 rounds. Unroll each round to make 12 strips. Cut each strip in half lengthwise to make 24 strips.
  • 3 Place 1 shrimp at the end of each dough strip. Cut each bacon strip in half to make 24 pieces. Place 1 piece of bacon on top of each shrimp. Starting on shrimp end, roll up dough around shrimp and bacon, pinching edge to seal. Repeat with remaining dough strips, shrimp and bacon.
  • 4 Place shrimp poppers, seam sides down, on cookie sheets. In small bowl, beat butter and Sriracha sauce with whisk. Reserve half of the butter mixture for dipping. Brush remaining butter mixture on top of shrimp poppers.
  • 5 Bake 12 to 14 minutes or until shrimp are pink and dough is golden brown. Serve with reserved butter mixture for dipping.
  • 1 Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
  • 2 Remove dough from can but do not unroll. Cut dough into 12 rounds. Unroll each round to make 12 strips. Cut each strip in half lengthwise to make 24 strips.
  • 3 Place 1 shrimp at the end of each dough strip. Cut each bacon strip in half to make 24 pieces. Place 1 piece of bacon on top of each shrimp. Starting on shrimp end, roll up dough around shrimp and bacon, pinching edge to seal. Repeat with remaining dough strips, shrimp and bacon.
  • 4 Place shrimp poppers, seam sides down, on cookie sheets. In small bowl, beat butter and Sriracha sauce with whisk. Reserve half of the butter mixture for dipping. Brush remaining butter mixture on top of shrimp poppers.
  • 5 Bake 12 to 14 minutes or until shrimp are pink and dough is golden brown. Serve with reserved butter mixture for dipping.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Crescent Popper
Calories
80
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
250mg
250%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.
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