SEAFOOD QUICHE SQUARes

1 cans (8 oz each) Pillsbury Refrigerated Quick Crescent Dinner Roll dough
1 cup shredded cheddar cheese (4 oz)
1 cup shredded Swiss cheese (4 oz)
1 (6 oz) package frozen tiny cooked shrimp, thawed
1 (5 oz) can crabmeat, drained and flaked
3 cups half-and-half cream
6 eggs, beaten
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
Parsley, chopped

Heat oven to 400 degrees F.

Separate each can of dough into 4 rectangles. Press into bottom and 1-inch up sides of 15x10-inch pan, overlapping edges. Press to seal perforations and edges.

In the following order, sprinkle crust with cheeses, shrimp and crabmeat.

In large bowl, combine cream, eggs, mustard, Worcestershire sauce and hot pepper sauce; mix well. Place pan in oven. Pour in egg mixture; sprinkle with parsley.

Bake at 400 degrees F for 25 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting into squares. Serve hot.

Makes 36 servings
Source: Recipe booklet: Great Summer Get-Together Recipes, Pillsbury Classic Cookbooks No. 17, 1982