2 tbsp. oil
2 c. sliced cabbage
1 sm. onion
1 carrot, grated
1 (12 oz.) corned beef, diced
1/2 c. shredded Swiss
1/2 c. water
2 1/2 tsp. mustard
1 (8 oz.) pkg. crescent rolls

In hot oil, cook cabbage, onion and carrot until tender. Stir in beef, cheese, water and mustard and set aside. When opening crescent rolls, instead of separating the triangle shapes, leave two rolls stuck together (which makes a square). Pinch the perforated seam to seal it closed. Fill center with the corned beef mixture, then fold corners to the center and press to seal. Bake at 350 degrees for 18 to 20 minutes or until golden brown.