1 c. fresh or frozen chopped broccoli, uncooked
1/4 c. chopped parsley or 2 tbsp. parsley flakes
2 tbsp. finely chopped onion
2 tbsp. prepared mustard
1 tbsp. butter, softened
1 tsp. lemon juice
3/4 c. (3 oz.) shredded Swiss cheese
1 can Hormel chunk ham, drained and separated into chunks
1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
Grated Parmesan cheese

Heat oven to 350 degrees. Cook and drain broccoli. In large mixing bowl combine parsley, onion, mustard, butter and lemon juice; blend well. Add cheese, broccoli and ham; mix lightly. Set aside.

Separate crescent dough into 8 triangles. On greased cookie sheet arrange triangles, points toward the outside, in a circle with bases overlapping. The center opening should be about 3 inches in diameter.

Spoon ham filling in a ring evenly over bases of triangles. (Some filling may fall onto cookie sheet.) Fold points of triangles over filling and tuck under bases of triangles at center of circle. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25-30 minutes or until golden brown. Serve hot. Yield: 6 servings.

TIP: To make ahead, cover and refrigerate for up to 3 hours. Bake 30-35 minutes.