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Ingredients
- 1 pkg. 5.2 ounces garlic & herb spreadable cheese, softened (used: Allouette)
- 1 small package real bacon pieces
- 18 fresh jumbo shrimp about 1 pound, peeled and deveined with tail left on
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets 1 sheet, thawed
Instructions
- Preheat oven to 400°F.
- Spoon about 1 teaspoon cheese mixture on top of each shrimp, then 1 teaspoon bacon bits.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 18 (1/2-inch wide) strips. Starting at the top, wind 1 pastry strip around 1 shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with the remaining pastry strips and shrimp. Place the pastries onto a lightly greased baking sheet.
- Bake for 20 minutes or until the pastries are golden brown.