Puffy Pesto Shrimp Bites
1 - 10 ounce package puff pastry dough, thawed
4 ounces cream cheese, softened
2 tbsp sundried tomatoes, diced
2 tbsp fresh basil, chopped
1 tsp garlic, minced
Pinch of Salt and Pepper
8 ounces cooked shrimp salad (or what I like to call popcorn shrimp)
2 tbsp fresh pesto (homemade or store-bought)
1 cup Italian Blend Cheese, shredded
Preheat oven to 375. Line a baking sheet with parchment paper. Set aside.
Lay puff pastry dough onto a lightly foured work surface. Using a 2" fluted circle biscuit cutter (or any shape you have available) cut circles out and place onto parchment lined baking sheet. Do not roll out excess pastry dough.
Bake puff pastry circles in oven until tops are lightly golden and are puffed up, for about 12-15 minutes. Remove and let cool for about 5 to 10 minutes.
In a medium bowl, stir together Cream Cheese, basil, sundried tomatoes, garlic, pinch of salt, and a couple twists of fresh ground pepper. Stir together until all ingredients are well combined.
In a small bowl, mix together the shrimp and pesto and stir until well combined. Set aside.
Once puff pastries are cooled cut in half to make a sandwich. On bottom half of pastry place ½ tbsp of pesto shrimp mixture. Onto top of shrimp sprinkle about ½ tbsp to 1 tbsp of Italian blend cheese. Repeat with the remaining pastries. Once all shrimp and cheese has been placed on pastry bottoms place back into 375 degree heated oven for 2-5 minutes or until cheese is melted. While the pastry bottoms are baking, spread about 1 tsp of cream cheese mixture on tops.
Remove pastry bottoms from oven and immediately place prepared tops onto the bottom shrimp filled pastries to make a sandwich. Serve warm and enjoy!
Optional for party: Place tomato halves on tops of each sandwich and place a toothpick into center.