Ingredients

The following ingredients have 6 Servings
  • 1 can refrigerated Pillsbury™ Original French Bread
  • 1/3 cup mayonnaise
  • 2 teaspoons hot sauce
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1 tablespoon sliced green onion
  • 30 frozen breaded popcorn shrimp (from 18-oz box)
  • 1/2 cup shredded lettuce
  • 1 medium plum (Roma) tomato, cut into 6 slices

Instruction

  • Heat oven to 350°F. Spray large cookie sheet with cooking spray. Cut dough (seam side down) crosswise into 6 equal pieces. Place dough pieces (seam side down) onto cookie sheet. Press each dough piece into 3x2 1/2-inch rectangle. Cut one diagonal slash across top of each dough piece with sharp knife.
  • Bake 15 to 20 minutes or until light golden brown. Transfer baked rolls to cooling rack to cool completely, about 20 minutes.
  • Meanwhile, in small bowl, mix mayonnaise, hot sauce, mustard, lemon juice and garlic powder; stir in green onion. Cover and refrigerate.
  • Bake shrimp as directed on package, adjusting oven temperature if necessary.
  • To assemble, cut baked rolls in half horizontally through the middle. Spread 1 1/2 teaspoons of the mayonnaise mixture onto bottom cut side of roll. Layer 5 shrimp, about 1 tablespoon lettuce and 1 slice tomato on bottom half of roll. Spoon about 1 1/2 teaspoons mayonnaise mixture on top, and add top half of roll. Repeat for remaining rolls and ingredients.