2 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
1 c. (4 oz.) shredded Swiss cheese
1 c. (4 oz.) shredded sharp cheddar cheese
6 oz. pkg. frozen, cooked shrimp, thawed and drained
6 oz. can crabmeat, drained and flaked
1 3/4 c. half & half
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
6 eggs, beaten
Chopped fresh parsley (optional)

Heat oven to 400 degrees F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 10 x 15 inch jelly roll pan; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Bake at 400 degrees F. for 5 minutes. Remove from oven.

Sprinkle partially baked crust with cheeses, shrimp and crabmeat. In large bowl, combine half & half, dry mustard, sauces and eggs; mix well and pour over ingredients. Sprinkle with parsley. Bake for additional 25 to 35 minutes or until knife inserted in center comes out clean and edges are golden brown. Cool 5 minutes; cut into squares. Serve warm. Makes 60 appetizers.

Delicious made with 12 ounces broken lobster meat instead of shrimp and crabmeat.