Download this recipe.

1 (8-ounce) can refrigerated crescent rolls
1 (4 1/2-ounce) can tiny shrimp, drained, reserving liquid
1 pound frozen haddock filets or frozen cod, thawed, cut into 1/2-inch cubes
4 green onions, sliced
1/3 cup all-purpose flour
1 cup milk
1 tablespoon dried parsley flakes
1/2 to 1 teaspoon garlic powder
1 cup dairy sour cream
3 tablespoons dry sherry, if desired
1 1/2 cups frozen sweet peas (from 1-lb. pkg.), thawed, drained
1 (8-ounce) can sliced water chestnuts, drained
1 (2 1/2-ounce) jar sliced mushrooms, drained


Heat oven to 350°F. Remove dough from can in rolled sections; do not unroll. Cut each section into 6 slices. Place on ungreased cookie sheet; slightly flatten each slice. Bake at 350°F. for 13 to 16 minutes or until golden brown. Set aside.

In large skillet, combine reserved shrimp liquid, cod and green onions. Bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until fish flakes easily with fork. Remove from heat; do not drain.

In medium saucepan using wire whisk, stir flour into milk. Cook over medium heat about 2 minutes or until mixture thickens and boils, stirring constantly. Stir in parsley flakes, garlic powder, sour cream and sherry. Add shrimp, peas, water chestnuts and mushrooms; mix well. Gently blend sour cream mixture into fish mixture in skillet.* Heat over low heat about 5 minutes, stirring occasionally. To serve, place 2 baked crescent pinwheels on plate; spoon about 1 cup of fish mixture over pinwheels.

*TIP: To make ahead, fish mixture can be prepared to this point. Cover and refrigerate. Just before serving, prepare crescent pinwheels as directed. Heat seafood mixture, covered, over low heat, stirring occasionally. Serve as directed above.


From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.