1 (4 1/2 oz.) bag cooked shrimp, thawed, deveined, & mashed with fork
1/4 c. mayonnaise
2 tbsp. stuffed olives, finely chopped
2 tbsp. chili sauce
1 tbsp. celery, very finely chopped
1 pkg. crescent rolls

Combine first 5 ingredients. Unroll dough and separate into 4 rectangles. Spread 1/4 mix on each section. Starting at short end, roll up jelly roll fashion. Cut each roll into 10 slices, place cut side down on greased cookie sheet and place in preheated 375 degree oven. Bake 10 to 12 minutes, just until dough is done and lightly browned.

Can be prepared 1 to 2 hours ahead and kept in refrigerator (covered with plastic wrap) until ready to cook. Serve hot.

For 25 guests, I suggest a double batch.