Great little snacks!
1 package refrigerated butterflake dinner rolls (12 rolls)
1 (4 ounce) can shrimp
1 1/3 ounces gruyere cheese
1 egg, beaten
1/2 cup light cream
1 tablespoon brandy
1/2 teaspoon salt
Grease 1 3/4-inch mini muffin pan.
Separate each dinner roll and press into muffin pans. Place 1 shrimp into shell. Combine egg, cream, brandy, salt and pepper. Divide cream mixture into shells (2 teaspoons each).
Bake in a 375 degree F oven for 20 minutes.
Can be frozen and reheated.
*Note: I use fresh shrimp too if I have it. If no shrimp is around, in a pinch, I use crumbled bacon....very tasty.