3/4 lb cooked ham, chopped (2 1/4 cups)
1 cup Green Giant® Select® frozen broccoli florets, thawed
1 cup shredded Swiss cheese (4 oz)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1/2 cup mayonnaise or salad dressing
1 tablespoon honey mustard
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 egg white, beaten
2 tablespoons slivered almonds

3/4 lb cooked ham, chopped (2 1/4 cups) 1 cup Green Giant® Select® frozen broccoli florets, thawed 1 cup shredded Swiss cheese (4 oz) 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained 1/2 cup mayonnaise or salad dressing 1 tablespoon honey mustard 2 can s (8 oz each) Pillsbury® refrigerated crescent dinner rolls 1 egg white, beaten 2 tablespoons slivered almonds

1 Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix ham, broccoli, cheese, mushrooms, mayonnaise and mustard.

2 Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges and perforations to seal.

3 Spoon and spread ham mixture lengthwise in 6-inch-wide strip down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white. Sprinkle with almonds.

4 Bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.