1 lb. cooked fresh shrimp, peeled, chopped
1 c. shredded provolone cheese
1 tsp. parsley flakes
2 (8 oz.) cans quick crescent dinner rolls
Beaten egg

Preheat oven to 375 degrees. In bowl mix shrimp, cheese and parsley flakes; set aside.

Separate crescent dough into rectangles. Press together 2 rectangles. Roll each to about 6" x 1/2" piece. Fold over and seal edges leaving a pocket. Stuff filling into each pocket. Seal with tines of fork. Brush with egg. Bake on ungreased cookie sheet until golden brown.