3/4 lb. cooked ham, chopped
1 c. broccoli florets
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. honey mustard
2 cans refrigerated crescent rolls
1 egg white
2 tbsp. slivered almonds

Heat oven to 375°F. In 2-quart bowl, combine ham, chopped broccoli, cheese, mayonnaise and mustard; mix well. Unroll both cans crescent rolls. Place dough with long sides together on greased cookie sheet. Form a 12 to 15-inch rectangle by pressing the dough to seal perforations and edges. Spoon the ham mixture down the middle of the dough in a 6-inch strip. With sharp knife, make slits 1 1/2-inches apart on both long sides of the dough. Alternately cross strips over filling, tucking the ends up over the filling.

Bake at 375°F for 30 minutes or until deep golden brown. Cool 5 minutes before slicing.