2 eggs, hard cooked, chopped
1/2 c. frozen mixed vegetables, thawed and drained
1/4 c. diced, cooked ham
2 tbsp. sliced green onions
1 oz. shredded Monterey Jack cheese (1/4 c.)
1/4 tsp. seasoned salt
2 tbsp. mayonnaise
1 tsp. Dijon mustard
8 oz. can crescent dinner rolls
1 egg white, beaten
1/4 tsp. dill weed

Heat oven to 350 degrees. In small bowl, combine eggs, vegetables, ham, onions, and cheese. Stir in seasoned salt, mayonnaise, and mustard. Separate dough into 4 rectangles; firmly press perforations to seal. On ungreased cookie sheet, press or roll each rectangle to form a 4 1/2 inch square. Spoon about 1/3 cup of the filling onto center of each square.

Pull 4 corners of dough together; press all edges to seal. Brush each bundle with beaten egg whites and sprinkle with dill weed. Bake at 350 degrees for 20- 25 minutes or until golden brown. Garnish as desired. 4 sandwiches.