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

Heat oven to 350 degrees. Cook and drain broccoli. In a large mixing bowl, combine parsley, onion, mustard, butter and lemon juice. Blend well. Add cheese, broccoli and ham. Mix lightly and 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" in diameter.

Spoon ham filing 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 to 30 minutes or until golden brown. Serve hot. Makes 6 servings.

Tip: To make ahead, cover and refrigerate for up to 3 hours; bake 30 to 35 minutes.