4 (1/2 oz.) cans shrimp (broken and drained)
2 tbsp. butter
1 tbsp. horseradish
8 oz. crescent dinner rolls
1 tbsp. lemon juice
1 tbsp. catsup
1 tbsp. grated Parmesan cheese

Heat oven to 375 degrees. In small bowl, combine shrimp, 1 tablespoon butter, lemon juice, horseradish and catsup. Mix well. Separate dough into 8 triangles. Cut each in half, forming 16 triangles. Place rounded teaspoon of shrimp mixture on center of each triangle.

Fold in corners of triangle over filling, pinching ends and edges together. Place on ungreased baking sheet and brush with remaining butter. Sprinkle with Parmesan cheese. Bake 15 to 18 minutes or until brown. Serve warm.