Preheat oven to 350°F. Spray an 8-x-8″ baking pan with cooking spray.
On a lightly floured surface, unroll the dough and separate the sheet into rectangles. Seal the perforations by pinching them together.
Top each rectangle with a double layer of sliced ham and cheese. Roll up the rectangles, starting with the short side. Pinch the end onto the body to seal. Cut each roll into 4-5 slices. Place cut side up in the baking pan.
In a small saucepan over medium heat, add the butter (1/2 cup), brown sugar (1 1/2 tablespoons), Worcestershire sauce (1 teaspoon), mustard (2 teaspoons), and poppy seeds (1 tablespoon) and cook, stirring until the butter melts and the glaze is smooth. Pour evenly over the tops of the pinwheels.
Bake, in the preheated oven, uncovered for 25 minutes until golden and browned. Enjoy!
Notes
Crescent Rolls: These can be made with crescent rolls or pizza dough. The recipe is written for either 1 tube (like Pillsbury’s) of crescent rolls or 1 roll of pizza dough.
Leave a Border: When you layer the ham and cheese on the crescent rolls, leave at least a 1/2-inch border on the top and both sides of the dough. This helps the pinwheels to seal better