1/2 c. fresh or frozen broccoli
1/4 c. chopped parsley or 2 tbsp. finely chopped onion
1 tbsp. soft butter
2 tbsp. prepared mustard
Grated Parmesan cheese
1 tsp. lemon juice
3/4 c. shredded Swiss cheese (3 oz.)
1 can Hormel chuck ham, drained and separated into chunks
1 (8 oz.) can Pillsbury refrigerator crescent rolls

Heat oven to 350 degrees. Cook and drain broccoli in large mixing bowl, combine parsley, onion, mustard, butter, and lemon juice; blend well. Add cheese and broccoli and ham; mix lightly. Set aside. Separate crescent dough into 8 triangles. On greased cookie sheet, arrange triangles; paint toward the outside, in a circle with bases over-lapping. The center about 3 inches in diameter. Spoon ham filling in a ring evenly over bases of triangle. Fold points of triangle over filling and tuck under bases of triangle center of circle. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25-30 minutes or until golden brown. Serve hot. 6 servings. TIP: To make ahead, cover and refrigerate up to 3 hours; bake 30-35 minutes.