1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
2 eggs, slightly beaten
1 tbsp. grated Parmesan cheese
Salt (sparingly)
Pepper
2 c. (8 oz.) Italian or Monterey Jack cheese, cut into 1/2 inch cubes
2 (4 1/2 oz.) cans shrimp, drained

Oven, 350 degrees. Yield: 9 inch pie.

Separate crescent dough into 8 triangles. Place 5 triangles in 9 inch pie plate, pressing together to from a crust. Reserve 3 triangles for top crust. In large mixing bowl, combine remaining ingredients. Pour into crust. Roll out remaining triangles so longest side is 9 inches. Cut into 1/2 inch strips. Twist strips, criss-cross, over filling and tuck under bottom crust to form a lattice top. Press edges with fork to seal. Bake at 325 degrees for 50 to 60 minutes until crust is golden brown.