1Heat oven to 400°F. Arrange shrimp in single layer on ungreased cookie sheet. Bake 6 minutes.
2Meanwhile, spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough on cookie sheet; press into 12 x 8-inch rectangle.
3In small bowl, mix marmalade and hot pepper jelly. Spread over crust to within 1/2 inch of edges. Top one half of dough with shrimp and cabbage to within 1/2 inch of edges; drizzle with Sriracha sauce. Fold dough over filling; firmly press edges to seal.
4Bake 18 to 22 minutes or until deep golden brown. Cool 5 minutes.