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.
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