2 pk Refrigerated crescent rolls
-(8 oz ea) 1 cn BORDEN or MEADOW GOLD Sour
-Cream (8 oz) 1/2 c BENNET’s Chili, Cocktail or
-Hot Seafood Sauce 1/4 lb Peeled cooked small shrimp
-OR 1 cn ORLEANS Shrimp, drained and
-soaked as label directs -(4 1/3 oz) 1/4 lb Imitation crab blend, flaked
-OR 1 cn HARRIS or ORLEANS Crab Meat,
-drained (6 oz) 1 c Chopped broccoli
1/2 c Sliced green onions
1/2 c Chopped green bell pepper
1/2 c Chopped red bell pepper
Preheat oven to 400’F. Unroll crescent roll dough; press on bottom of 15×10″ baking sheet, pressing perforations together. Bake 10 minutes or
until golden. Cool. Combine sour cream and sauce; spread over crust. Top with remaining ingredients. Chill. Cut into squares to serve. Refrigerate leftovers. Makes 1 15×10″ pie.