Seafood Quiche Squares

• 2 (8 oz.) cans refrigerated crescent rolls
• 4 oz. pkg. (1 c.) shredded sharp Cheddar cheese
• 4 oz. (1 c.) shredded Swiss cheese
• 6 oz. pkg. frozen cooked shrimp, thawed
• 6 oz. can crabmeat, drained and flaked
• 1 3/4 c. half and half
• 6 eggs, beaten
• 1 tsp. dry mustard
• 1/2 tsp. Worcestershire sauce
• 1/8 tsp. hot pepper sauce
• chopped fresh parsley

1. Heat oven to 400u0b0.
2. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10-inch jelly roll pan.
3. Press over bottom and 1 inch up sides to form crust.
4. Seal perforations.
5. Bake at 400u0b0 for 5 minutes.
6. Remove from oven. Sprinkle partially baked crust with cheeses, shrimp and crabmeat. In large bowl, combine half and half, eggs, dry mustard, Worcestershire sauce and hot pepper sauce.
7. Mix well.
8. Pour over ingredients in pan.
9. Sprinkle with parsley.
10. Return to oven and bake an additional 25 to 35 minutes or until knife inserted in center comes out clean and edges are golden brown.
11. Cool 5 minutes. Cut into squares.
12. Serve warm.
13. Makes 60 appetizers.

crescent rolls, cheddar cheese, swiss cheese, frozen cooked shrimp, crabmeat, eggs, dry mustard, worcestershire sauce, hot pepper sauce, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479942 (may not work)