1 c. chopped cooked chicken
2 tbsp. chopped green onions, including tops
1 tbsp. crushed canned pineapple, well drained
2 tbsp. sugar
1 tbsp. soy sauce
2 tsp. mustard
1 (8 oz.) can refrigerated crescent dinner rolls
1 egg, beaten
2 tsp. sesame seed

Heat oven to 375 degrees. In small bowl, combine chicken, green onions and pineapple; mix well. In another small bowl, combine sugar, soy sauce and mustard; blend well. Pour over chicken; stir to coat.

Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise (to make 8 squares). Spoon 1 rounded tablespoonful chicken filling onto center of each square. Pull 4 corners of dough to center of filling; twist ends and pinch seams to seal. Brush wraps with egg; sprinkle with sesame seed. Place on ungreased cookie sheet. Bake at 375 degrees for 10-15 minutes or until deep golden brown. 8 sandwiches.