With New Year’s Eve approaching and lots of people planning and preparing for parties, I thought I would spend the next couple of days posting simple appetizer recipes.  I just made these Shrimp Pockets the other day and they were a crowd pleaser.

Shrimp Pockets

Ingredients:

8 oz Can Tiny Shrimp(drained)

8 oz Package Cream Cheese

1/2 Cup Blue Cheese Crumbles(optional)

1 Can Refrigerator Pillsbury Crescent Rolls

2 TBS. Olive Oil

1 TBS.  Garlic Powder

First, pre-heat the oven to 350.  Next, mix together the cream cheese and shrimp in a small mixing bowl.  Open the crescent rolls and lay them flat on a cookie sheet.  Place approximately one tablespoon of the shrimp cream cheese mixture in the center of each crescent roll.  Now sprinkle a few blue cheese crumbles on each. The next part is the trickiest because the crescent rolls don’t always come out of the can in the same

shape.   Fold all three corners of the crescent roll towards the center and make sure to seal the dough around the cheese and shrimp mixture.   After that simply brush with olive oil and sprinkle with garlic powder.  Finally, bake these for 14-16 minutes.  Bake until they are golden brown.  One batch make 8 Shrimp Pockets. These really are not too difficult and even my 8 year old enjoyed them.  I hope you do too!