Mini Roast Beef Croissants

In a small bowl stir together red raspberry jam, horseradish and 4 teaspoons of the Dijon mustard.

Cut petite croissants in half horizontally, then cut in half vertically so each croissant is now in 4 even-sized pieces.

With remaining Dijon mustard spread a thin layer on the cut side of the bread, then add approximately 1/2 teaspoon of the jam mixture on top of the thin layer of Dijon mustard. You will use approximately 1/3 of the jam mixture for this step.

Cut the 18 pieces of roast beef in half. Roll a half slice of roast beef and place on top of jam, horseradish and mustard mixture.

With remaining 2/3 of the jam mixture dollop a second layer (approximately 1 teaspoon) on top of each roast beef slice. Garnish with parsley and serve.