1 (8 oz.) pkg. refrigerated butterflake dinner rolls
1 (4 oz.) can drained shrimp
1 egg
1/2 c. light cream
1 tbsp. finely chopped onion
1 tsp. seasoned salt
1 tsp. lemon juice
1/2 c. shredded Swiss cheese

Separate rolls into 12 pieces; cut each in half and press into bottoms and sides of buttered muffin tins. Combine remaining ingredients, except cheese; divide into pastry lined muffin tins. Sprinkle cheese over tops. Bake at 375 degrees for 20 minutes, until centers are set. Yield: 2 dozen.