6 oz. cooked corn beef, chopped
2 tbsp. chili sauce
1/4 c. mayonnaise
1 tbsp. pickle relish
1 tbsp. finely chopped onion
2 oz. Monterey jack cheese, diced
8 oz. can crescent rolls
1 1/2 tsp. butter, melted
1/2 c. crushed potato chips

Preheat oven to 375 degrees. Grease 8 muffin cups. In a small bowl, combine corned beef, chili sauce, mayonnaise, pickle relish, onion and cheese. Separate refrigerator dough into triangles. Place 2 tablespoons beef mixture on each triangle near wide end. Pull sides up over filling. Roll to opposite end of triangle until filling is completely covered. Pinch edges to seal. Place buns in muffin cups with point of dough on the bottom. Brush tops with butter. Sprinkle potato chips over buns, gently press into buns. Bake until light brown, about 20 minutes. Serve warm.