1/2 pkg. butterflake rolls
1/2 c. half and half cream
1 egg
1/2 tsp. salt
1/4 tsp. dill weed
4 dashes hot sauce
2 green onions, minced
6 oz. tiny frozen shrimp
1 c. finely shredded Swiss cheese

Mix cream, egg, salt, dill and hot sauce until well blended then mix in the onions, shrimp and cheese and blend well.

Spray small muffin tins. Separate the rolls into 3 to 4 rounds. Place one round in each muffin cup. Spoon mixture into the cups. Dot with paprika.

Bake at 375 degrees for 20 minutes. Yields 24 puffs. One package of rolls is enough for a double recipe.