1 lb. ground beef
1/4 c. finely chopped celery
1/4 c. finely chopped onion
1 (10 oz.) can condensed cream of mushroom soup
2 tbsp. prepared barbecue sauce
2 pkgs. (approximately 8 oz. each) refrigerator crescent dinner rolls
1/4 c. water
1/2 tsp. chili powder

In a skillet, brown beef and cook celery and onion until tender stir to separate meat. Drain fat. Stir in 1/4 cup soup and barbecue sauce. On a lightly floured board, roll each package of rolls into 2 (12 inch) square, cut each square into 16 (3x3 inch) pieces.

Place 1 tablespoon of ground beef mixture on each "square". Roll up and seal ends. Bake at 450 degrees for 8 minutes or until brown. Serve hot. In saucepan combine remaining soup, water and chili powder. Heat to blend flavors, serve as dip with roll ups. Makes 32.