1 (8 oz.) can refrigerated quick crescent dinner rolls
2 c. frozen broccoli, thawed, drained
1 1/2 c. cubed, cooked chicken
1/2 c. mayonnaise or salad dressing
1/4 c. chopped onion
2 tsp. Dijon mustard
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (2 oz.) jar chopped pimiento, drained
1 c. shredded Cheddar cheese

Heat oven to 375 degrees. Unroll dough into 2 long rectangles. Place in ungreased 13 x 9 inch pan; press over bottom and 1/2 inch up sides to form crust. Bake at 375 degrees for 8 minutes. Remove from oven; distribute broccoli and chicken evenly over crust. In large bowl combine mayonnaise, onion, mustard, soup and pimiento. Spoon evenly over chicken; sprinkle with cheese. Bake at 375 degrees for 15-20 minutes or until cheese is melted. Let stand 5 minutes before serving. Makes 6 servings.