Shrimp Pockets Recipe

• 1 pound cooked fresh shrimp, peeled, minced
• 1 c. shredded provolone cheese
• 1 teaspoon parsley flakes
• 2 (8 ounce.) cans quick crescent dinner rolls
• Beaten egg

1. Preheat oven to 375 degrees.
2. In bowl mix shrimp, cheese and parsley flakes; set aside.
3. Separate crescent dough into rectangles.
4. Press together 2 rectangles.
5. Roll each to about 6" x 1/2" piece.
6. Fold over and seal edges leaving a pocket.
7. Stuff filling into each pocket.
8. Seal with tines of fork.
9. Brush with egg.
10. Bake on ungreased cookie sheet till golden.

shrimp, provolone cheese, parsley flakes, crescent dinner, egg

Taken from cookeatshare.com/recipes/shrimp-pockets-52468 (may not work)