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Shrimp Stuffed Buns Recipe
|Hot roll mix||16 Ounce (1 package)|
|Cream cheese with chives||6 Ounce, softened (2 packages, 3 ounce each)|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||2 Tablespoon|
|Dried dill weed||1⁄2 Teaspoon|
|Canned shrimp||13 1⁄2 Ounce, rinsed, drained and chopped (3 cans, 4 1/2 ounce each)|
|Sesame seed||1 Teaspoon|
Calories 180 Calories from Fat 38
% Daily Value*
Total Fat 5 g6.9%
Saturated Fat 2.2 g11%
Trans Fat 0 g
Cholesterol 10.8 mg
Sodium 284.6 mg11.9%
Total Carbohydrates 24 g8.1%
Dietary Fiber 1.2 g4.8%
Sugars 3.7 g
Protein 9 g18.8%
Vitamin A 16.7% Vitamin C 4.6%
Calcium 3.4% Iron 6.9%
*Based on a 2000 Calorie diet
Cover and let rest for 10 minutes.
Meanwhile, for filling, in a medium mixing bowl stir together cheeses, carrot, parsley, dillweed, and pepper.
Fold in shrimp.
Divide dough into 16 portions; shape each into a ball.
Roll each ball into a 4 1/2-inch circle.
Place about 2 tablespoons filling on each circle of dough.
Bring up sides of dough around filling; pinch edges of dough to seal.
Place buns, seam side down, on greased baking sheets.
Cover and let rise in a warm place for 15 minutes.
Brush tops lightly with water; sprinkle with sesame seed.
Bake in a 375° oven for 15 to 18 minutes or till brown.
Cool on wire racks.