1 (15 oz.) can corned beef hash
1 (10 oz.) pkg. frozen peas and carrots, thawed
1/3 c. mayonnaise
2 tbsp. Dijon mustard
Dash of pepper
2 (8 oz.) cans refrigerated crescent rolls

Stir together first 5 ingredients. Separate rolls, pat each lightly into triangle shape. Place about 1/2 cup mixture in center of each 8 triangles. Cover with remaining 8 triangles. Seal with fork. Bake on ungreased cookie sheet at 375 degrees for 20 minutes or until golden brown.