SHRIMP NAPOLEONS

Shrimp Napoleons image

Flaky and tender frozen puff pastry serves as the bread for these cold shrimp sandwiches. Bake the pastry and prepare the filling a day ahead, and assemble before guests arrive. -Mary Lou Wayman, Salt Lake City, Utah

Provided by Taste of Home

Time 35m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
6 ounces cream cheese, softened
1 tablespoon thinly sliced green onion
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2-1/2 cups chopped cooked peeled shrimp
1/3 cup finely shredded carrot
4 bacon strips, cooked and crumbled

Steps:

Line 2 baking sheets with parchment. Unfold 1 puff pastry sheet on a lightly floured surface. Cut sheet into 9 squares, about 3 in. Cut each square in half, forming 18 rectangles. , Place on 1 prepared baking sheet. Repeat with remaining puff pastry. Bake at 425° for 12-15 minutes or until puffed and golden brown. Remove to a wire rack to cool., In a small bowl, beat the cream cheese, onion, mustard and Worcestershire sauce until well blended. Stir in the shrimp, carrot and bacon. , To assemble, use a fork to split each pastry in half horizontally. Spread a rounded tablespoonful of cream cheese mixture over the bottom halves; replace tops. Refrigerate until serving.

Nutrition Facts : Calories 99 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.