2 pk Refrigerated crescent rolls
-(8 oz ea)
1 cn BORDEN or MEADOW GOLD Sour
-Cream (8 oz)
1/2 c  BENNETs 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 400F. 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.