Creamy Shrimp & Dill Puffs

1/3 c. cream cheese, softened

1/2 tsp. dill weed, divided

1/4 tsp. ground ginger

1 tbs. finely chopped green onion

1 can crescent rolls

3/4 c. finely chopped precooked shrimp

Preheat oven to 375 degrees.

Mix cream cheese, 1/4 tsp. dill weed, and ginger. Stir in onions and set aside. Unroll roll dough and separate into 8 triangles. Cut each in half lengthwise. Stretch dough slightly and place triangles into greased muffin cups, so that bottom of the cup is covered and corners are lying outside it.

Divide shrimp evenly into cups (about 1 tbs. each). Top each with 1/2 tsp. cheese mixture. Loosely fold down dough corners into center and pinch corners together. Twist to seal. Lightly sprinkle tops with remaining dill weed. Bake 15 to 17 minutes or until crisp and golden brown.

16 appetizers