Ham and Cheese Pinwheels

 

INGREDIENTS
  

• 1 tube crescent dough sheet
• 20 – 22 slices Black Forest Ham thinly sliced
• 12 slices swiss cheese thinly sliced
• 1/2 cup butter melted
• 1 Tbsp. poppy seeds
• 2 tsp Dijon mustard
• 1/2 tsp. Worcestershire sauce

INSTRUCTIONS

PREHEAT OVEN TO 350ºF AND SPRAY A 9X13 INCH BAKING DISH WITH COOKING SPRAY, OR GREASE WITH BUTTER.

• Open the tube of crescent dough and unroll with the longest side of the dough at the bottom (rectangle). Pinch the seams closed and lightly press out the dough a bit thinner, approx. 10 x 13.
• Lay 6 slices of swiss cheese on the dough, leaving a 1/4 inch margin at the edges.
• Top with the ham (fold the slices over if needed) and then lay down the rest of the cheese slices on top of the ham.
• Start rolling up the dough with the contents inside, starting with the longest side. Roll as tightly as possible. Pinch the ends closed.
• Cut into 18 pieces.
• Carefully put the rollups in the dish, evenly spaced, being sure to pinch any seams that may have separated.
• In a bowl, mix together the butter, poppy seeds, mustard, and Worcestershire sauce.
• Pour the sauce evenly over the rolls.
• Bake, uncovered, for 20-25 minutes until browned.
• Remove after cooking time and let cool slightly before removing from the dish.
• Enjoy!