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Creamy Shrimp and Dill Puffs




Source of Recipe


McCormick


List of Ingredients




3 cup whipped cream cheese
1/2 teaspoon McCormick® Dill Weed , divided
1/4 teaspoon McCormick® Ground Ginger
1 tablespoon chopped green onions
1 can (8 ounces) refrigerated crescent rolls
3/4 cup chopped precooked shrimp

Recipe



Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon dill, and ginger in a small bowl. Stir in green onions. Set aside.

2. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.

3. Divide shrimp evenly into cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill. Bake, uncovered, 15-17 minutes or until crisp and golden-brown.

Make-Ahead Tip: We recommend baking the day of serving, but if you prefer to make ahead, cover well and freeze unbaked puffs up to 1 week. Bake as directed above (do not thaw before baking).