Ingredients

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

24

uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

2

tablespoons cornstarch

1

tablespoon Crisco® Pure Vegetable Oil

2

oz (1/4 of 8-oz package) cream cheese, softened

2

tablespoons mayonnaise

4

teaspoons sweet orange marmalade

2

teaspoons hot chili sauce

4

teaspoons sliced green onions (1 medium)

Preparation

Heat oven to 375°F. Unroll dough; press into 12x8-inch rectangle. Cut dough into 24 squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.

In medium bowl, toss shrimp with cornstarch to lightly coat. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add shrimp; cook in single layer for 2 to 3 minutes, turning once or until shrimp turn pink. Remove from heat; drain on paper towels.

In small bowl, stir together cream cheese, mayonnaise, marmalade, chili sauce and onions; mix well. Place 1 shrimp in bottom of each dough-lined cup. Spoon 1 rounded teaspoon cream cheese mixture into each cup.

Bake 8 to 15 minutes or until edges are golden brown. Cool in pan 5 minutes.