4 oz ham, chopped (1 cup)
1/4 lb broccoli, chopped (1 cup)
1/4 cup onion, chopped
1/4 cup fresh parsley, snipped
1 1/2 cups (6 oz) shredded Swiss or cheddar cheese
2 Tbsp Dijon mustard
1 tsp lemon juice
3 pkg (8 oz cans) of crescent rolls (3 cans make 1 big and 1 small ring; there is enough filling to use 3 cans in one way or another)

4 oz ham, chopped (1 cup) 1/4 lb broccoli, chopped (1 cup) 1/4 cup onion, chopped 1/4 cup fresh parsley, snipped 1 1/2 cups (6 oz) shredded Swiss or cheddar cheese 2 Tbsp Dijon mustard 1 tsp lemon juice 3 pkg (8 oz cans) of crescent rolls (3 cans make 1 big and 1 small ring; there is enough filling to use 3 cans in one way or another)

Preheat oven to 350, Using food chopper, coarsely chop ham, broccoli and onion; place in bowl. Add parsley, cheese, mustard, and lemon juice to ham mixture and mix well. To assemble ring, unroll crescent dough, separate into 16 triangles. Arrange triangles in a circle on stone with wide ends of triangles overlapping in the center and points toward the outside (There should be a 5-inch diameter opening in the center of the stone. Scoop ham mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 25-30 minutes or until deep golden brown.