1 (4 1/2 oz.) can shrimp, drained and mashed (about 1 cup)
1/4 c. mayonnaise or salad dressing
2 tbsp. pimento stuffed green olives, chopped
2 tbsp. chili sauce
1 tbsp. celery, freshly chopped
1 pkg. refrigerated crescent rolls (8 rolls)

In bowl, combine all ingredients except rolls. Unroll dough and separate crescents into 4 rectangles. Do not separate to form triangles. Spread about 1/4 cup shrimp mixture on each rectangle. Starting at short end roll up, jelly roll fashion. Cut each roll into 10 slices. Place, cut side down on greased baking sheet. Bake in 375 degree oven for 10 to 12 minutes or until golden brown. Serve hot. Serves 40.