Ingredients
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
Preparation
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.
