1 (8 oz.) pkg. refrigerated crescent dinner rolls
1 tbsp. butter
1/2 c. finely chopped onion
1/2 tsp. prepared spicy brown mustard

Preheat oven to 375 degrees. Lightly grease 1 3/4 miniature muffin pan cups; set aside.

Divide roll of dough in half to form 2 pieces. On wax paper, unroll each piece into 2 rectangles; set aside.

In medium skillet, melt butter over medium heat. Add onion. Cook, stirring 5 5-6 minutes until onions are golden. Add mustard, spread half of onion over top of each piece, jelly roll fashion, with serrated knife cut each roll into 18 equal pieces.

Place pieces in muffin pan cups, flat side down. Bake 11-13 minutes or until golden brown. Remove from pans and serve immediately. Roll-ups can be made ahead and frozen. To reheat, place on tray and bake 8-10 minutes at 300 degrees.