• (8-oz.) tube crescent dough

• 1/2 pound deli sliced ham

• Tbsp Dijon mustard

• 8 ounces sliced Swiss cheese

• Tbsp butter, melted

• 1/4 tsp garlic powder

• 2 Tbsp freshly chopped parsley

• 1 tsp poppy seeds

Preheat oven to 350 degrees. Grease an 8-by-8 baking pan with cooking spray. On a lightly floured surface, unroll dough. Separate the sheet into rectangles and pinch together to seal. Spread mustard onto each rectangle and top with sliced ham and cheese. Starting with one short side, roll up each rectangle into a small log. Pinch edges to seal. Cut each roll into five or six slices. Place cut side up in baking pan. In a small bowl, whisk together butter, garlic powder, and parsley. Brush over pinwheels, then sprinkle poppy seeds on top. Bake until the rolls are golden, 12 to 15 minutes.


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