Shrimpwheels


1 (4 1/2 oz) can (1 c.) shrimp, drained and mashed
1/4 c. mayonnaise
1 tbs. finely chopped celery
2 tbs. chopped pimento stuffed olives
2 tbs. chili sauce
1 pkg. refrigerated crescent rolls

In bowl, combine all ingredients.
Unroll dough and separate into 4 rectangles.
Spread about 1/4 mixture on each.
Srarting at short end, roll up, jelly roll fashion.
Cut into 10 slices. Place, cut side down, on greased baking sheet.
Bake at 375F, 10-12 min. Makes 40.