Sweet and Sour Shrimp Puffs

(90)
12 reviews.
  • 20 min prep time
  • 45 min total time
  • 8 ingredients
  • 16 servings

Ingredients

3
tablespoons cream cheese spread (from 8-oz container)
1
teaspoon soy sauce
1/4
teaspoon ground ginger
1/2
teaspoon finely chopped garlic
1
can (8 oz) Pillsbury™ refrigerated butter flake crescent dinner rolls (8 rolls)
16
uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired
3
tablespoons sesame seed
1/3
cup SMUCKER'S® Apricot Preserves

Directions

  1. 1 Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.
  2. 2 Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.
  3. 3 Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.
  4. 4 Bake 16 to 21 minutes or until golden brown.
  5. 5 In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 teaspoon melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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