| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Appetizers, Seafood, Cheese, Eggs |
28 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Muenster Cheese (Shredded) |
| 1 |
c |
Cooked Shrimp |
| 1/4 |
c |
Green Onion (Slice Thin) |
| 2 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
pk |
Cresent Rolls |
| 1 |
tb |
Butter (Melted) |
| 1 |
|
Egg Yolk W/1 tb Water (Opt.) |
INSTRUCTIONS
In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper
and eggs; set aside. Unroll cresent roll dough onto lightly floured
surface. Pinch together perforations on both sides of dough. Fold in half
crosswise and with a lightly floured rolling pin, roll out to 14x9 inch
rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch
strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch
seam and ends together, then moisten slightly with water and smooth lightly
with dull edge of knife to seal dough well. Lift roll onto ungreased
cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400=F8F
for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp
knife, cut in 1/2 inch slices. Makes 28.
Posted to MM-Recipes Digest by "jack lewis" <jlewis@bigsky.net> on Aug 12,
98
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