- 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
Set the oven to 350oF and grease or spray a 9-by-13-inch baking dish with cooking spray.
Open the crescent dough tube and unroll it so that the long side is at the bottom (rectangle).
Close the seams with your fingers and lightly press the dough out until it’s about 10 by 13 inches.
Place six slices of Swiss cheese on the dough, leaving a 1/4-inch border around the edges.
Place the ham on top (fold the slices over if you need to) and then the rest of the cheese slices.
Start rolling the dough up, with the filling inside, from the longest side.
Roll it as tight as you can.
Pull the ends together.
Divide into 18 parts.
Place the rollups carefully in the dish, making sure to pinch together any seams that have come apart.
Mix the butter, poppy seeds, mustard, and Worcestershire sauce together in a bowl.
Pour the sauce over the rolls in an even layer.
Bake, uncovered, for 20 to 25 minutes, or until the top is brown.
When the time is up, take the food out and let it cool a bit before taking it out of the dish.