2 pk Refrigerated crescent rolls

-(8 oz ea) 1 cn BORDEN or MEADOW GOLD Sour

-Cream (8 oz) 1/2 c BENNET's Chili, Cocktail or

-Hot Seafood Sauce 1/4 lb Peeled cooked small shrimp

-OR 1 cn ORLEANS Shrimp, drained and

-soaked as label directs -(4 1/3 oz) 1/4 lb Imitation crab blend, flaked

-OR 1 cn HARRIS or ORLEANS Crab Meat,

-drained (6 oz) 1 c Chopped broccoli

1/2 c Sliced green onions

1/2 c Chopped green bell pepper

1/2 c Chopped red bell pepper

Preheat oven to 400'F. Unroll crescent roll dough; press on bottom of 15x10" baking sheet, pressing perforations together. Bake 10 minutes or

until golden. Cool. Combine sour cream and sauce; spread over crust. Top with remaining ingredients. Chill. Cut into squares to serve. Refrigerate leftovers. Makes 1 15x10" pie.