1 c. fresh or frozen chopped, broccoli, uncooked
1 tbsp. butter, softened
1/4 c. chopped parsley or 2 tbsp. parsley flakes
2 tbsp. finely chopped onion
2 tbsp. prepared mustard
1 tsp. lemon juice
3/4 c. (3 oz.) shredded Swiss cheese
1 c. diced ham
1 (8 oz.) Pillsbury refrigerator quick crescent dinner rolls
Grated Parmesan cheese

Heat oven to 350 degrees. Cook and drain broccoli. In large mixing bowl, combine butter, parsley, onion, mustard, and lemon juice; blend well. Add cheese, broccoli, and ham; mix lightly. Set aside.

Separate crescent dough into 8 triangles. On greased cookie sheet, arrange triangles, points toward the outside, in a circle with bases overlapping. The center opening should be about 3 inches in diameter.

Spoon ham filling in a ring evenly over bases of triangles. (Some filling may fall onto cookie sheet.) Fold points of triangles over filling and tuck under the bases of triangles at the center of the circle. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Serve hot. 6 servings

TIP: To make ahead, cover and refrigerate for up to 3 hours, bake 30 to 35 minutes.

NOTE: Can be made using 1 cup of cooked chicken but substitute the 2 tablespoons of prepared mustard with the mustard sold to be used for chicken.