Shrimp Puffs

Shrimp Puffs

1 7.5 oz can refrigerator biscuits
1 c. shredded monterey jack cheese
1 scallion, sliced thinly
1/2 c. mayonnaise
1/2 lb. baby shrimp, cooked and peeled (or use bigger shrimp as
I did and chop them)
1/2 t. fresh dill, chopped

Preheat oven to 350º. Spray mini muffin pans with cooking spray. (I use those little silicone liners and spray those). Split each biscuit in half and place each half in a muffin cup, pressing to bottom and sides. (If doesn't make much difference if you don't do a great job at that; they still work). In a bowl mix the other ingredients and place about a tablespoon into each biscuit. Bake for 20 minutes or until the puffs are golden and bubbly. Makes 20.