8 oz. pkg. butterflake rolls
4 oz. canned shrimp
1 egg
1/2 c. half and half
2 tbsp. minced green onion
Salt and pepper
Dill seed
1/2 c. shredded Swiss cheese

Generously grease 2 dozen small muffin cups and set aside. Separate rolls into 12 pieces. Cut each in half. Press up sides and bottom of cups. Divide shrimp among cups. Beat rest of ingredients using about 2 tablespoons for each. Divide evenly and sprinkle cheese over top. Bake at 375 degrees for 20 minutes or until edges brown. To freeze: Cool completely. Reheat at 375 degrees for 15 minutes.