1 pkg. refrigerator butterflake dinner rolls (12 rolls)
24 sm., fresh shrimp, peeled, deveined & cooked
1 egg, beaten
1/2 c. light cream
1 tbsp. brandy
1/2 tsp. salt
Dash of pepper
1 c. Gruyere cheese, shredded

Grease 24 (1 3/4 inch) muffin tins. Separate each dinner roll in half and press into muffin cups. Place one shrimp in each shell. Combine egg, cream, brandy, salt and pepper. Divide evenly among shells using about 2 teaspoons for each. Top with shredded cheese. Bake at 375 degrees for 20 minutes, until golden. Cool and freeze. To serve, place frozen appetizers on a baking sheet and bake at 375 degrees for 8 to 10 minutes. Makes 2 dozen.

This little crust idea is great! Use it for all your little mini-tarts.