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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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A make ahead appetizer. Ingredients:
8 ounces refrigerated butterflake rolls |
2 1/2 ounces baby shrimp, canned and drained |
1 egg, slightly beaten |
1/2 cup half-and-half, low fat |
1 tablespoon brandy |
1/2 teaspoon salt |
1 teaspoon chopped pimiento |
1/2 teaspoon parsley |
1/2 cup gruyere cheese, shredded |
Directions:
1. Heat oven to 375°F.
2. Generously grease 24 miniature muffin cups.
3. Separate dough into 12 pieces.
4. Divide each roll in half.
5. Press dough into muffin cups, covering bottom and sides.
6. Divide shrimp evenly among cups.
7. In a small bowl combine egg, half-and-half, brandy, salt, pimiento and parsley.
8. Spoon about 1 tablespoon mixture into each cup.
9. Sprinkle with cheese.
10. Bake at 375°F for 20 to 25 minutes or until puffy, and lightly golden brown.
11. Cool slightly; remove from muffin cups.
12. To make ahead, prepare as directed.
13. Wrap in foil and freeze.
14. To reheat, place frozen appetizers on a cookie sheet, bake at 375°F for 10-12 minutes.
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