Seafood Quiche Squares

Two 8 ounce cans of Pillsbury refrigerated quick crescent dinner rolls
One 4 ounce cup of shredded Swiss cheese
One 4 ounce cup of shredded sharp cheddar cheese
6 ounce package of frozen, cooked shrimp, thawed and drained
6 ounce can of crabmeat, drained and flaked
1 3/4 cup of half & half
1 teaspoon of dry mustard
1/2 teaspoon of Worcestershire sauce
1/8 teaspoon of hot pepper sauce
6 eggs, beaten
Chopped fresh parsley (optional)

Preheat oven to 400�F.

Unroll dough into 4 long rectangles. Place crosswise in ungreased 10 x 15 inch jelly roll pan; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal.

Bake at 400�F. for 5 minutes. Remove from oven.

Sprinkle partially baked crust with cheeses, shrimp and crabmeat. In large bowl, combine half & half, dry mustard, sauces and eggs; mix well and pour over ingredients. Sprinkle with parsley.

Bake for additional 25 to 35 minutes or until knife inserted in center comes out clean and edges are golden brown. Cool 5 minutes; cut into squares. Serve warm.

Makes 60 appetizers.

Optional: Try 12 ounces of broken lobster meat instead of shrimp and crabmeat