3/4 cup scallops
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried basil marinade
2 (10 ounce) cans refrigerated crescent roll dough
1 cup slices romaine lettuce
1/2 onion, sliced
1 (4 ounce) can sliced mushrooms
In a large mixing bowl combine scallops, onion, green pepper, garlic, salt, basil and basil marinade. Mix together. Shape into 1-inch cubes. Roll each piece into a 6 1/2 inch square.
Place 1 can of water from can of chicken liquid into center of a large plastic container. Pile up filling to fill jar. Place the bendable plastic container around one end of a cookie sheet. Brush with tomato paste and spread with your hands. Wrap a tube of plastic wrap around the edges of a 9 inch glass baking dish.
Bake in preheated oven for 20 to 30 minutes, until pastry is golden brown.