Combine:
1 ½ C. shredded cheddar cheese
3 T. milk
1 t. dry mustard
Pinch of cayenne
Press into the bottom of an un-greased
8 inch square baking pan covering the entire pan:
½ of 1 8 oz. can refrigerated crescent rolls, unrolled into 2 rectangles
Spread half of cheese mixture over dough. Place remaining two rectangles of dough on top of cheese, stretching gently to cover, then spread with:
remaining cheese mixture Sprinkle with:
poppy seeds
Bake at 400 degrees for 15 or 20 minutes. Cut into squares and serve warm.
serve with lime sherbet blended half and half with buttermilk and served cold.
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