1 1/2 Cups Choppped Corned Beef (About 6 Oz.) 1 Cup Shredded Swiss Cheese (4 Oz.) 1 Cup Sauerkraut -- Rinsed And Drained 1/3 Cup Hellmann's Dijonnaise Creamy Mustard Blend 2 Packages Refridgerated Crescent Rolls (8 Oz. Each) 1. Preheat oven to 375 degrees. In medium bowl combine corned beef, cheese, sauerkraut and creamy mustard blend. 2. Unroll dough; separate into triangles. Spoon about 2 tbsp meat mixture near shortest side of each triangle. Fold dough over meat mixture and roll loosely to point. 3. Place rolls, point-side down, on ungreased cookie sheet. 4. Bake 11 to 13 minutes or until golden brown. Serve warm. Makes 16 rolls.