1 sheet refrigerated pastry shell (Pepperidge Farm)
3 tbsp. Italian salad dressing
1 (6 oz.) pkg. frozen peeled, cooked sm. shrimp, thawed
3 thin tomato slices
3 oz. (3/4 c.) mozzarella cheese
1 beaten egg white

Stretch 1 pastry shell slightly, maintaining rectangular shape. Spread 3 tablespoons salad dressing over shell to within 1 inch of edges. Spread shrimp over 1/2 of shell. Cover shrimp with tomato slices and cheese. Moisten all edges of shell with egg white. Fold over to encase ingredients. Seal edges with tines of fork. Prick top several times. Brush with remaining egg white. Bake on greased baking sheet at 375 degrees for 20-25 minutes or until golden.