1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
4 oz. (1 c.) shredded Cheddar cheese
1 (9 oz.) pkg. Green Giant frozen cut broccoli, cooked & drained
4 eggs, beaten
1 (10 3/4 oz.) can condensed cream of chicken soup
1/4 c. mayonnaise or salad dressing
1 tsp. Dijon mustard or prepared mustard
1 (5 oz.) can chunk chicken, drained and flaked or 1 c. chopped cooked chicken or turkey
1 tbsp. instant minced onion or 1/4 c. chopped onion
Paprika

Heat oven to 350 degrees. Unroll dough into 2 long rectangles. Place in ungreased 13 x 9 inch pan; press over bottom and 1/2 inch up sides to form crust. Sprinkle with cheese over crust, arrange broccoli over cheese. In small bowl, combine eggs, soup, mayonnaise and mustard; stir in chicken and onion. Pour over broccoli; sprinkle with paprika. Bake at 350 degrees for 26 to 31 minutes or until filling is set. Cut into squares to serve 6 to 8 servings.