1 (16 oz.) pkg. hot roll mix
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1 lg. egg
2 tbsp. Dijon mustard
1 (8 oz.) pkg. shredded Cheddar cheese
1/2 lb. thinly sliced turkey

Prepare hot roll mix as directed for pizza dough. Shape dough into ball, place in greased large bowl, turning dough to grease top. Cover, let rise in warm place (80 to 85 degrees) 30 minutes. Grease 2 large cookie sheets. Squeeze broccoli to remove excess water.

In cup, mix egg and 1 tablespoon water. Preheat oven to 350 degrees. Punch down dough; divide dough in half.

On lightly floured surface, with floured rolling pin, roll half of dough into 12x10 inch rectangle. Spread rectangle with 1 tablespoon Dijon mustard, leaving a 1/2 inch border all around. Sprinkle rectangle with half of cheese, then half of broccoli.

Arrange turkey slices over broccoli. Starting from 12-inch side, tightly roll rectangle jelly roll fashion; pinch seam to seal. Cut roll crosswise into 4 equal pieces; place on cookie sheet. Make 2 crosswise cuts almost but not all the way through each piece. Fan each piece slightly to show filling, brush roll with some egg mixture. Repeat with remaining dough and filling on second sheet.

Bake for 30 minutes, switching cookie sheets between upper and lower racks halfway through baking. 8 servings.