1 (8 oz.) pkg. refrigerated butterflake dinner rolls
3/4 c. cooked shrimp (approximately)
1 egg
1/2 c. whipping cream or half and half
2 tbsp. green onion, minced
1/2 tsp. salt
1/4 tsp. dill weed
1/8 tsp. cayenne pepper
1/2 c. Swiss cheese, shredded

Grease 2 dozen (1 3/4 inch) muffin cups and set aside. Separate rolls into 12 equal pieces. Cut each in 1/2, press each half into bottom and sides of muffin cup. Divide shrimp evenly among pastry shells. Beat together egg, cream, onion, salt, dill and cayenne pepper until well blended. Using about 2 teaspoons for each, divide evenly among shells, sprinkle cheese over tops. Bake, uncovered, in a 375 degree oven for 20 minutes or until edges are brown and center appears set. Makes 24 servings.