1 1/2 c. shredded cheddar cheese
3 tbsp. milk
1 tsp. dry mustard
Pinch cayenne
1 can refrigerated crescent rolls
1/2 tsp. poppy seeds

Combine first 4 ingredients. Separate dough into 4 rectangles. Press 2 rectangles over bottom of ungreased 8 inch square pan. Spread half the cheese mixture over the dough, then place the other 2 rectangles over mixture. Spread remaining mixture and sprinkle heavily with poppy seeds. Bake at 400 degrees for 20 minutes, until golden brown. Cut into squares. Serve warm. Refrigerate leftovers. Serves 4 to 6.