2 pkgs. (8 oz. each) refrigerated crescent rolls
1/2 lb. deli pastrami, sliced paper thin
1/2 c. soft cream cheese with chives & onions
1/3 c. Dijon style mustard

Preheat oven to 375 degrees. Separate crescent rolls into triangles. Cut triangles in half lengthwise to make two smaller triangles. Cut pastrami into 1 x 2 inch strips. Spread 1 teaspoon cream cheese and 1/2 teaspoon mustard on each triangle, leaving about 1/4 inch of the pointed end uncovered. Stack 3 pieces of pastrami at wide end of triangle. Beginning at the wide end, roll up triangle and place on ungreased baking sheet with point side down. Bake 12 to 15 minutes or until golden brown. Serve warm. Yield: 32 rolls.