1 package refrigerator butterflake dinner
rolls — (12 rolls) 24 sm. — fresh shrimp,
— peeled, deveined & cooked 1 egg — beaten
1/2 cup light cream
1 tablespoon brandy
1/2 teaspoon salt
1 dash pepper
1 cup Gruyere cheese — shredded
Grease 24 (1 3/4 inch) muffin tins. Separate each dinner roll in half and press into muffin cups. Place one shrimp in each shell. Combine egg, cream, brandy, salt and pepper. Divide evenly among shells using about 2 teaspoons for each. T op with shredded cheese. Bake at 375 degrees for 20 minutes, until golden. Cool and freeze. To serve, place frozen appetizers on a baking sheet and bake at 37 5 degrees for 8 to 10 minutes. Makes 2 dozen. This little crust idea is great! Use it for all your little mini-tarts. Recipe from “One Million Recipes CD”
busted by Judy R.