6 oz. cooked corned beef, chopped
2 tbsp. chili sauce
1/4 c. mayonnaise
1 tbsp. pickle relish
1 tbsp. finely chopped onion
2 oz. Monterey Jack cheese, diced
1 (8 oz.) can refrigerated crescent rolls
1 1/2 tsp. butter, melted
1/2 c. crushed potato chips

Preheat oven to 375. Grease 8 muffin cups.

In a bowl combine corned beef, chili sauce, mayonnaise, pickle relish, onion and cheese.

Separate dough into triangles. Place about 1 1/2 tablespoons corned beef mixture on each dough triangle near wide end. Pull up ends and sides of dough over filling, then roll to point of dough. Pinch and seal all seams.

Place buns in greased muffin pans with point of dough on bottom. Brush tops with melted butter. Sprinkle crushed chips over buns.