1 (8 oz.) can refrigerated quick crescent dinner rolls
2 eggs, slightly beaten
Salt and pepper to taste
2 c. Italian or Monterey Jack cheese, cut into 1/2 inch cubes
1 c. shrimp
1/2 c. crabmeat

Separate the crescent dough. Place 5 triangles in a 9 inch pie plate, pressing together to form a crust. Reserve 3 triangles for top crust. In a large mixing bowl, combine remaining ingredients and pour into crust. Roll out remaining triangles so longest side is 9 inches. Cut into 1/2 inch strips. Twist strips, criss-cross over filling, and tuck under bottom crust to form a lattice top. Press edge with fork to seal. Bake at 325 degrees for 45 to 50 minutes.