1 pkg. crescent rolls
8 oz. cream cheese
2 green onions, chopped
1/4 to 1/2 tsp. onion salt
2 tsp. lemon juice
2 tbsp. horseradish
2 to 4 oz. cans shrimp

TOPPING:

1/2 c. cocktail sauce
1 1/2 tbsp. horseradish
1 c. shredded cheddar cheese
1 (4 1/2 oz.) can tiny shrimp

Preheat oven to 375 degrees. Spread crescent rolls onto ungreased cookie sheets. Pinch seams together and bake for 12 minutes. Cool crust.

Using food processor or mixer, blend cream cheese, onions, onion salt, lemon juice and horseradish until smooth. Blend in shrimp untiil smooth. Spread mixture on cooled crust. Mix cocktail sauce and horseradish spread evenly over cream cheese mixture. Top with shredded cheddar cheese. Sprinkle on shrimp. Cut into bars and serve.