1 1/2 lb. ground fully cooked ham
1/2 to 3/4 lb. ground pork
1/4 c. finely chopped onion
2 to 3 eggs
1 c. soft bread crumbs
1/4 c. milk
1 tsp. prepared mustard
1 tsp. horseradish
2 (8 oz.) pkgs. refrigerated crescent rolls

Mix all ingredients together except rolls. Shape meat mixture into 16 rolls, 5 inches long. Place on a rack in a shallow pan and bake at 350 degrees until meat is firm (about 15 minutes). Cool about 10 minutes. (At this point they may be refrigerated until ready to finish baking, or freeze, but defrost before wrapping with dough. Meat is to be at room temperature when you wrap them in the dough.)

Unroll dough, leaving it in long pieces. Cut the 2 rolls of dough into 4 even lengthwise strips (will be 16 pieces of dough). Wrap each ham roll, spiraling dough around meat roll.

Place on baking sheet, tucking ends of dough under meat. Bake at 400 degrees until browned (about 10 to 15 minutes). Serve with Dill Cheese Sauce. Makes 16 rolls or 8 generous servings.

DILL CHEESE SAUCE:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 1/4 c. milk (may use just 1 c. for thicker sauce)
1/2 c. shredded Cheddar cheese
1/2 tsp. dill weed

Melt butter, stir in flour and salt. Add milk. Cook, stirring until thickened. Add cheese and dill weed. Stir until cheese melts.