MINI QUICK QUICHES

MINI QUICK QUICHES 8 oz. can refrigerated quick butterflake dinner rolls 2 1/2 oz. can tiny shrimp, drained 1 egg, slightly beaten 1/2 c. half and half 1 tbsp. brandy 1/2 tsp. salt Dash pepper 1 tsp. chopped pimiento 1/2 tsp. parsley flakes 2 oz. (1/2 c.) shredded gruyere cheese (or other variety)

Heat oven to 375 degrees. Grease 24 miniature muffin cups. Separate dough into 12 pieces. Divide each roll in half. Press dough in muffin cups, covering bottom and sides. Divide shrimp evenly among shells. In small bowl, combine egg, half and half, brandy, salt, pepper, pimiento and parsley flakes. Spoon about 1 tablespoon mixture into each shell. Sprinkle with cheese. Bake at 375 degrees for 20-25 minutes or until puffy and light golden brown. Cool slightly; remove from muffin cups. 24 appetizers.

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