Yield: 15 servings
| Measure | Ingredient |
|---|---|
| 2 packs | Crescent rolls -- refrigerated |
| 8 ounces | Sour cream |
| ½ cup | Chili sauce |
| ¼ pounds | Small shrimp -- cooked |
| 1 can | Shrimp (4 1/2 oz) -- drained |
| ¼ pounds | Imitation crabmeat -- flaked |
| 1 can | Crabmeat (6 oz) -- drained |
| 1 cup | Broccoli -- chopped |
| ½ cup | Green onions -- sliced |
| ½ cup | Green bell pepper -- chopped |
| ½ cup | Red bell pepper -- chopped |
Preheat oven to 400 F. Unroll crescent roll dough; press on bottom of 15x10 inch baking sheet, pressing perforations together. Bake 10 minutes until golden. Cool. Combine sour cream and sauce; spread over crust. Top with remaining ingredients. Chill. Cut into squares to serve. Refrigerate leftovers.
Recipe By :