2 (8 oz.) cans crescent dinner rolls
3 tbsp. dijon mustard
8 thin slices boiled ham
8 thin slices Provolone cheese
2 tsp. caraway seed

Divide each can of dough into 4 rectangles. Press perforations to seal. Spread 1 teaspoon mustard on each rectangle; top with 1 slice each of ham and cheese. Starting at the short side, roll up; seal seam. Cut each roll into six pieces. Place cut die down on lightly greased baking sheet. Sprinkle tops with caraway seed. Bake at 375 degrees for 12-15 minutes or until brown. Serve immediately.

To make ahead: Wrap unbaked filled rolls in foil and freeze. To prepare, thaw slightly. Slice and bake as above. Makes 4 dozen.