1 lb. ground beef
1/4 c. finely chopped celery
1/4 c. finely chopped onion
1 can (10 3/4 oz.) condensed cream of mushroom soup
2 tbsp. prepared barbecue sauce
2 pkg. (about 8 oz. each) refrigerated crescent dinner rolls
1/4 c. sour cream
1 tbsp. prepared mustard
1 tsp. prepared horseradish

To make filling, in skillet, brown beef and cook celery and onion until tender (use shortening if necessary); stir to separate meat. Pour off fat. Stir in 1/4 cup soup and barbecue sauce. Meanwhile, to make roll-ups, on lightly floured board, roll each package of rolls into a 12-inch square.

Cut each square into 16 pieces (3 x 3 inches). Place about 1 tablespoon filling on each square. Roll up; seal ends. Bake at 450 degrees for 8 minutes or until brown. Meanwhile, in saucepan, combine remaining soup, sour cream, mustard and horseradish. Heat a few minutes to blend flavors. Serve as dip with roll-ups. Makes 32 appetizers.