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1 tube (8 ounces) refrigerated crescent rolls
3 ounces cream cheese, softened
1 can (4 ounces) chopped green chiles, drained
1 tablespoon sweet hot mustard
1/2 cup thinly sliced prosciutto, cooked and crumbled
1 large egg, beaten
3 tablespoons grated Parmesan cheese
Preheat oven to 375°. Unroll crescent dough into 1 long rectangle; press perforations to seal. In a small bowl, beat cream cheese, green chiles and mustard. Spread over dough to within 1/2 in. of edges. Sprinkle with prosciutto. Roll up the left and right sides toward center, jelly-roll style, until roll meets in middle. Cut into 1-in. slices.
Place slices on a parchment-lined baking sheet. Brush with egg; sprinkle with Parmesan cheese. Bake until golden brown, 12-15 minutes. If desired, top with additional grated Parmesan cheese.