1 tbsp. butter
1/4 c. chopped parsley or 2 tbsp. parsley flakes
2 tbsp. finely chopped onion or 1 1/2 tsp. instant minced onion
2 tbsp. prepared mustard
1 tsp. lemon juice
1 1/2 c. (6 oz.) shredded Swiss cheese
1 c. fresh or frozen chopped broccoli, cooked and drained
1 c. diced cooked ham
1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls

In large mixing bowl, combine first 5 ingredients. Blend well. Add cheese and broccoli and ham; set aside. Separate crescent rolls into 8 triangles.

On greased cookie sheet, arrange triangles in a circle with bases overlapping. (The center opening of the circle should be about 3 inch diameter and points of dough to the outside.) Spoon ham filling over the triangle bases (1/3 cup per triangle). Fold points of triangle over the filling and tuck under the bases at the center of the circle. Bake at 350 degrees for 25 to 30 minutes until golden brown. Serve hot.

TIP: Cooked asparagus or green bean may be used for broccoli; one cup diced luncheon meat may be substituted for ham. Reheat, loosely covered on cookie sheet. Bake at 350 degrees for 10 to 15 minutes. 6 to 8 servings.

To make ahead: Prepare, cover and refrigerate 2 to 3 hours. Bake 30 to 35 minutes.

To serve: Place tomato, cut in wedges in center with an olive in its center.