1 (4 1/2 oz.) can shrimp, mashed
1/4 c. mayonnaise
2 tbsp. stuffed olives, diced
1 tbsp. finely chopped celery
1 pkg. crescent rolls

Combine first 4 ingredients. Unroll crescents to form 4 rectangles, pinch 2 together at seams. Spread 1/4 mixture on each rectangle and roll up jelly roll style. Refrigerate 30 minutes. Slice each rectangle into 10 or 12 pieces. Bake on ungreased cookie sheet at 375 degrees for 12 minutes. Serves 40.