Sweet & Sour Shrimp Puffs...


    8 oz. cream cheese
    1 tsp. soy sauce
    1/4 tsp. ground ginger
    1/2 tsp. garlic, minced
    8 oz. can crescent rolls
    16 uncooked, tails removed shrimp
    3 TBSP. sesame seeds
    1/3 cup apricot preserves

    Mix cream cheese, soy sauce, ginger, and garlic, set aside. Separate dough into 8 triangles then cut each 1 in half making 16 triangles. Spread 1/2 tsp. cream cheese mixture on each one. Pat shrimp dry with paper towels and 1 shrimp ontop of mixture and roll up starting at smallest point. Place seeds in small bowl and gently press roll into seeds to coat all over. Place roll on greased cookie sheet and bake @ 375 for 16-21 minutes. Microwave preserves until melted and pour 1 tsp over each roll. Cool 5 minutes.