INGREDIENTS
Cooking spray
1 7 ½ oz. can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
½ cup mayonnaise
½ pound baby shrimp, cooked and peeled
½ tsp. chopped fresh dill
DIRECTIONS
Preheat oven to 350 degrees.
Coat a miniature muffin tin with cooking spray.
Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
In a medium bowl, mix the cheese, scallion, mayonnaise, shrimp and dill.
Place 1 TBSP. of the shrimp mixture on top of each biscuit.
Bake 20 minutes, or until the puffs are golden.
Makes 20 Appetizers.
