1 (8 oz.) pkg. cream cheese, softened
1 garlic clove, minced
1/2 c. celery, finely chopped
1/2 tsp. basil leaves
1/8 tsp. oregano leaves
1/8 tsp. thyme leaves
1/2 tsp. lemon juice
1 (6 oz.) bag frozen cooked shrimp, thawed, rinsed
2 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
1 garlic clove, minced
1/2 c. celery, finely chopped
1/2 tsp. basil leaves
1/8 tsp. oregano leaves
1/8 tsp. thyme leaves
1/2 tsp. lemon juice
1 (6 oz.) bag frozen cooked shrimp, thawed, rinsed
2 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
Preparation:
Heat oven to 375 degrees. In medium bowl, combine cream cheese, garlic, celery, basil, oregano, thyme, and lemon juice; mix well. Fold in shrimp. Separate dough into 8 rectangles; press perforations to seal. Spread about 2 tablespoons cream cheese mixture evenly over each rectangle. Starting at longest side, roll up jelly roll fashion. Pinch seams to seal. Cut each roll into 4 pieces. Place seam side down on ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes or until deep golden brown. Garnish if desired. Makes 32 appetizers.