Smoked Oyster Crescents - cooking recipe

Ingredients

1 (8 ounce) package crescent rolls
16 smoked oysters, 1 can medium to large
1 -2 tablespoon stone ground mustard, or your choice but GOOD kind
1 egg, beaten
1 tablespoon water
ground parmesan cheese, the green can kind works best
dried dill

Preparation

Seperate crescent dough triangles, and cut in half lengthwise with a sharp knife.
You'll end up with 16 skinny triangles.
Spread each thinly with approximately 1/4 teaspoons stone ground (or spicy) mustard. (Or mustard of your choice.) It doesn't need very much.
Pour off oil, and drain oysters on paper towels to rid them of all the oil they pack them inches.
At wide end of each, place 1-2 oysters, depending on size and how many you have, and roll up rolling towards pointed end.
Place each, point side-down onto cookie sheet.
In small bowl, whisk egg, add water, whisk til mixed.
Lightly brush each with egg wash.
Lightly sprinkle each with parmesan and a little bit of dried dill.
Bake at 375 degrees for about 12-15 minutes, or til light golden brown.
Can serve with lemon slices if desired.