1 (8 oz.) butterflake dinner rolls
3/4 c. or 4 oz. sm. cooked shrimp
1 egg
1 c. whipping cream
2 tbsp. minced onion
1/4 tsp. salt
1/4 tsp. dill weed
1/8 tsp. cayenne (opt.)
1/2 c. shredded Swiss cheese

Generously grease 1 3/4" muffin tins. Separate rolls into 12 pieces. Cut in half or flake into 2 pieces. Press each half over bottom and sides of cups. Divide shrimp into cups. Beat together all ingredients except cheese. Use 1 to 1 1/2 teaspoons batter for each shell. Sprinkle cheese over top. Bake at 375 degrees for 15 minutes. Cool 5 minutes to serve or cool and freeze. Reheat 375 degrees for 15 minutes. Serves 24.