Ingredients:
1 (8 ounce) cans refrigerated crescent dinner rolls
2 cups frozen cooked baby shrimp or 2 cups baby shrimp
1 cup flaked imitation crabmeat, cut into small pieces ( surimi)
1 teaspoon seafood seasoning ( Old Bay)
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley
6 ounces shredded Mexican blend cheese ( 1 1/2 cups)
Directions:
Heat oven to 375 F.
Thaw shrimp as directed on package.
Drain well; press between paper towels to remove excess liquid.
Cut half of the shrimp into small pieces.
Combine shrimp, crabmeat, seafood seasoning, garlic powder and parsley in a bowl.
Unroll dough onto ungreased cookie sheet.
Press to form 12×8-inch rectangle; firmly press perforations to seal.
Top dough with seafood mixture and sprinkle shredded cheese as final layer.
Bake at 375 F.
for 15 to 20 minutes or until crust is golden brown.
Cut into squares.
Servings: 24
Time preparation: 15 min.
Time total: 35 min.