8 oz. can Pillsbury refrigerated quick crescent dinner rolls
2 tsp. prepared mustard
4 oz. pkg. thinly sliced corned beef
4 slices (3 1/2 x 3 1/2 inch) Swiss cheese
1 tbsp. butter, melted
1/3 c. crushed potato chips
1/2 tsp. parsley flakes
1/2 tsp. poppy seeds

Preheat oven to 375 degrees. Separate crescent dough into 4 rectangles. On ungreased cookie sheet; place 2 rectangles side by side to form a square; press perforations to seal. Spread with mustard. Top with corned beef, then cheese slices. Place remaining 2 dough rectangles over cheese. Stretch dough to cover; press perforations and edges to seal. Brush dough with melted butter. Combine topping ingredients. Sprinkle over dough. Bake at 375 degrees for 18 to 25 minutes until golden brown and crust is no longer doughy. Cool slightly; cut into squares or strips. Refrigerate any leftovers. Makes 4 to 5 servings.