Seafood Quiche Squares

2 cans Pillsbury refrigerated -- (8 oz.)

quick crescent dinner rolls 1 cup shredded Swiss cheese -- (4 oz.)

1 cup shredded sharp cheddar -- (4 oz.)

cheese 1 6 ounces pkg frozen -- cooked shrimp,

thawed and drained 1 6 ounces can crabmeat -- drained and flaked

1 3/4 cups half & half

1 teaspoon dry mustard

1/2 teaspoon Worchestershire sauce

1/8 teaspoon hot pepper sauce

6 eggs -- beaten

Chopped fresh parsley -- (optional)

Heat oven to 400 degrees F. Unroll dough into 4 long rectangles. Place crosswis e in ungreased 10 x 15 inch jelly roll pan; press over bottom and 1 inch up sid es to form crust. Firmly press perforations to seal. Bake at 400 degrees F. for 5 minutes. Remove from oven. Sprinkle partially baked crust with cheeses,

shri mp and crabmeat. In large bowl, combine half & half, dry mustard, sauces and eg gs; mix well and pour over ingredients. Sprinkle with parsley. Bake for additio nal 25 to 35 minutes or until knife inserted in center comes out clean and edge s are golden brown. Cool 5 minutes; cut into squares. Serve warm. Makes 60 appe tizers. Delicious made with 12 ounces broken lobster meat instead of shrimp and crabmeat. Recipe from "One Million Recipes CD"

busted by Judy R.