| | Directions | 1. Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon of the dill and ginger in small bowl. Stir in green onion. 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.
4. Bake 15 to 17 minutes or until crisp and golden brown. |
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 16
|  | | Ingredients | | - | | 1/3 cup whipped cream cheese |
| - | | 1/2 teaspoon McCormick® Dill Weed |
| - | | 1/4 teaspoon McCormick® Ginger, Ground |
| - | | 1 tablespoon chopped green onion |
| - | | 1 can (8 ounces) refrigerated crescent rolls |
| - | | 3/4 cup chopped cooked shrimp |
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| | Nutrition (per serving) | Calories: 72 Calories
Fat: 4 Grams
Protein: 3 Grams
Cholesterol: 20 Milligrams
Carbohydrates: 6 Grams
Sodium: 143 Milligrams
Fiber: 0 Grams
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