SWEET-AND –SOUR SHRIMP PUFFS

SWEET-AND –SOUR SHRIMP PUFFS
“Bite-size appetizers”


3 Tablespoons cream cheese spread (from 8-oz. container)
1 teaspoon soy sauce
¼ teaspoon ground ginger
½ teaspoon finely chopped garlic
1 can (8-oz.) Pillsbury refrigerated butter flake crescent dinner rolls (8 rolls)
16 uncooked deveined peeled large shrimp (about ½ lb.), thawed if frozen, tails removed if desired
3 tablespoon sesame seed
1/3 cup Smuckers Apricot Preserves


Heat oven to 375^. Spray cookie sheet with no-stick cooking spray, or line with cooking parchment paper. In a small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.

Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about ½ 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 the shortest side, rolling to opposite point.

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

Bake 16-21 minutes or until golden brown.

In a small microwaveable 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.


Yield: 16 appetizers