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.