Yield: 20 Appetizers
|1 \N||15 oz. pkg. refrigerated pie crusts|
|\N \N||Finely chopped leaf lettuce|
|1 \N||12 oz. pkg. frozen small cooked shrimp, thawed, rinsed, drained|
|\N \N||Cocktail sauce|
Heat oven to 450F. Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Unfold each crust; remove top plastic sheet. Press out fold lines. Invert and remove remaining plastic sheet. Cut about ten 3 inch circles from each crust. Fit circles over backs of miniature muffin cups. Pinch 4 or 5 equally spaced pleats around sides of cup. Prick generously with fork. Bake at 450F for 9 to 13 minutes or until light golden brown. Cool completely; remove from muffin cups.
Place small amount of chopped lettuce in each tart shell. Spoon shrimp pieces over lettuce layer. Top with small amount of cocktail sauce.
Garnish as desired. Yield: 20 appetizers Typed in MMFormat by cjhartlin@... Source: Pillsbury Party Cookbook