1 tin crescent rolls
1 sm. Gouda cheese
Dijon mustard
Egg white
Sesame seeds (or poppy seeds)

Using 6 or 8 rolls, roll out to seal the perforations and spread with Dijon mustard. Peel off wax covering from cheese and put the Gouda in the middle of the rolls. Cover the cheese and seal it inside. Brush top with egg white and sprinkle with seeds. Place in pie pan for 30 minutes at 325 degrees. Place on a cheese board and cut into wedges to serve.