6 oz. pkg. frozen shrimp, thawed, rinsed & drained or 24 lg. cooked shrimp, rinsed & drained
1 garlic clove, minced
1 tbsp. minced fresh parsley
1/4 tsp. hot pepper sauce
1 tbsp. olive or vegetable oil
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
2 tbsp. grated Parmesan cheese
Cocktail sauce

Heat oven to 375 degrees. In medium skillet over medium-high heat, stir fry shrimp, garlic, parsley and hot pepper sauce in oil for 1 minute. Remove from heat.

Remove dough from can in rolled sections; do not unroll. Cut each roll into 12 slices; place, cut side down, 1 inch apart on ungreased cookie sheet. Press half of each dough slice to flatten. Place about 1 teaspoon shrimp mixture or 1 large shrimp on flattened half of each slice. Fold remaining half of dough slice over shrimp; do not seal (openings may occur between dough layers). Sprinkle each with Parmesan cheese.

Bake at 375 degrees for 11-13 minutes or until golden brown. Serve warm with cocktail sauce. 24 appetizers.

Tips:

A 4 1/2 ounce can medium or large shrimp, rinsed and drained, can be substituted for frozen shrimp.

A mixture of 1 tablespoon melted butter, 1 teaspoon minced fresh parsley and 3 to 4 drops garlic juice can be brushed on baked shrimp shells in place of Parmesan cheese.

To make ahead, prepare as directed above. Cover; refrigerate for up to 2 hours. Bake as directed above.

To reheat, wrap loosely in foil; heat at 350 degrees for 8-12 minutes.