These pinwheels are absolutely delicious! If you have ever had the ham and Swiss sliders using the King's Hawaiian rolls, these are exactly that, only rolled up into a flaky crescent pinwheel!
2 tubes crescent rolls, I use reduced fat
24 slices black forest ham
16-20 slices deli Swiss cheese
1 stick salted butter, melted
1 1/2 Tbs. mustard
1 Tbs. dried minced onion
1/2 tsp. Worcestershire
Preheat the oven to 350 degrees. Grease a jellyroll pan with non stick cooking spray. Roll out both crescent tubes and press together the seams. Lay out 12 slices of ham on top. Layer the Swiss cheese, single file on top of the ham, ripping them to fit if needed. Starting lengthwise, roll the dough up to form a long log. Place seam side down and slice into 1 inch slices. Repeat for the second crescent roll. Place about 1 inch or more apart in a single layer. In a small bowl, add the mustard, onion and Worcestershire to the melted butter and mix. Pour, using a spoon, the butter on top of each pinwheel making sure the liquid goes into the pinwheel. Sprinkle the tops with poppy seeds and bake for 25 minutes until golden brown.