Puff Pastry-Wrapped Jumbo Shrimp

Ingredients

• 5.2 ounces garlic & herb spreadable cheese softened
• 2 slices bacon crumbled cooked
• 1 tablespoon parsley fresh finely chopped
• 1 pound shrimp fresh with tail left on, deveined and butterflied peeled
• 0.5  .3-ounce package puff pastry sheets thawed pepperidge farm® (1 sheet)

Equipment

• bowl
• baking sheet
• oven

Directions

1. Heat the oven to 400F.
2. Stir the cheese, parsley and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture down the center of each shrimp. Fold the sides of the shrimp over the filling.
3. Unfold the pastry sheet on a lightly floured surface.
4. Cut the pastry sheet crosswise into 18 (1/2-inch wide) strips. Starting at the top, wind 1 pastry strip around 1 shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with the remaining pastry strips and shrimp.
5. Place the pastries onto a baking sheet.
6. Bake for 15 minutes or until the pastries are golden brown.