Sweet and Sour Shrimp Puffs

Enjoy the flavors of a classic dish in a bite-size appetizer. MORE+ LESS-

By Pillsbury Kitchens

September 29, 2013

Bake-Off® Contest 43, 2008

Morehead City, North Carolina

tablespoons cream cheese spread (from 8-oz container)

teaspoon soy sauce

1/4

teaspoon ground ginger

1/2

teaspoon finely chopped garlic

can (8 oz) Pillsbury™ refrigerated butter flake crescent dinner rolls (8 rolls)

uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired

tablespoons sesame seed

1/3

cup SMUCKER'S® Apricot Preserves

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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

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

Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.
4

Bake 16 to 21 minutes or until golden brown.
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.