Shrimp Napoleons

• 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

1. Line two
2. with parchment paper. Unfold one puff pastry sheet on a lightly floured surface. Cut sheet into nine squares, about 3 in. Cut each square in half, forming 18 rectangles.
3. Place on one prepared
4. . Repeat with remaining puff pastry. Bake at 425u0b0 for 12-15 minutes or until puffed and golden brown. Remove to a wire rack to cool.
5. In a small bowl, beat the cream cheese, onion, mustard and Worcestershire sauce until well blended. Stir in the shrimp, carrot and bacon.
6. 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.

pastry, cream cheese, green onion, mustard, worcestershire sauce, shrimp, carrot, bacon

Taken from www.tasteofhome.com/recipes/shrimp-napoleons/ (may not work)