10 oz. pkg. broccoli spears
5 oz. can Hungry Jack refrigerator buttermilk biscuits
6 3/4 can chunked & ground ham, flaked
1 tbsp. flour
1/2 tsp. prepared mustard
3/4 c. milk
2 oz. or 1/2 c. shredded Cheddar cheese
2 1/2 oz. jar sliced, drained mushrooms

Heat oven to 375 degrees. Cook broccoli. On floured surface, roll each biscuit into a 5 inch circle. Divide broccoli into 10 spears. Arrange 2 spears on center of each biscuit. Top with rounded tablespoon ham; fold and pinch biscuit over mixture to seal. Place biscuits, seam side up, on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes until golden brown.

Prepare cheese sauce by stirring flour and mustard into about 2 tablespoons butter until smooth. Gradually stir in milk; cook, stirring until thickened and smooth. Stir in cheese and mushrooms. Cook, stirring until cheese is melted. Serve hot roll-ups with sauce.

Makes 2 to 3 servings.