Cream together the cream cheese, sour cream, dillweed, and salt in a medium mixing bowl. Chop the cooked shrimp, and stir into the cream cheese mixture until well c ombined. Refrigerate until chilled, about 1 hour.
Bake the crescent rolls according to the package directions.
Split the baked rolls lengthwise and spread a portion of the shrimp salad inside each roll.
Top each with 1 tablespoon of the cocktail sauce, a portion of the chopped vegetables, and a portion of the cheese.
Recipe by Amish 365 at https://www.amish365.com/delaware-amish-shrimp-salad-sandwiches/