|Canned deviled ham||9 Ounce (Two 4 1/2 Ounce Cans)|
|Canned chopped mushrooms||4 Ounce, drained and minced (1 Can)|
|Minced dill pickle||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Refrigerated crescent dinner rolls||16 Ounce (Two 8 Ounce Packages)|
1 Blend deviled ham, mushrooms, dill pickle, parsley and mustard in a small bowl.
2 Separate 1 package of the rolls into 4 rectangles pinch dough at markings to seal. Spread each rectangle with 3 tablespoons of the ham mixture; starting at short end, roll up; pinch dough again to seal. Cut each roll into 8 even slices. Place on a large cookie sheet. Repeat with remaining package of rolls and ham filling.
3 Bake in moderate oven (375°) 15 minutes, or until golden.