1 c. water
1/8 tsp. pepper
1/4 c. finely chopped onion
2 tbsp. butter
1/4 c. milk
1/2 to 1 tsp. salt
1 c. Hungry Jack mashed potato flakes
8 oz. can Pillsbury refrigerated quick crescent dinner rolls

Heat oven to 400 degrees. In medium saucepan, bring water, onion, and butter to a boil. Remove from heat. Stir in milk, potato flakes, salt, and pepper. Separate dough into 8 triangles; cut each in half lengthwise to form 16 triangles. Press or roll each until slightly larger. Brush each with melted butter, if desired. Spoon 1 rounded tablespoon potato mixture onto shortest side of each triangle. Roll up, starting at shortest side, gently wrapping dough around potato mixture and rolling to opposite point. Place point side down on ungreased cookie sheet. Brush with butter. Bake for 8-15 minutes or until golden brown.