1 pkg. (2.5 oz) processed ham, chopped
1 small onion, chopped (approx 1/4 c)
1/2 c. (2 oz.) shredded Swiss cheese
1 egg
1 1/2 t. Dijon mustard
1/8 t. ground black pepper
1 pkg. (i oz) refrigerated crescent rolls

Preheat oven to 350F. Finely chop ham and onion; place in 2-qt.
bowl. Add cheese, egg, mustard and pepper; mix well. Lightly spray
mini-muffin pan with veg. oil. Unroll crescent rolls and press into
one large rectangle. Cut rectangle into 24 pc. Press dough pieces
into muffin cups. (pat with fingers dipped in flour if you don't
have a tart shaper.) Fill each muffin cup with filling. Bake 13-15
min., or until lightly browned.