Hot Ham and Cheese Pinwheels

I'll take a buttery, flaky crescent roll over sandwich bread any day.

I tried some without the mustard (son does not like mustard) and substituted swiss cheese for pepper jack cheese and Mmmmmmm both ways!!!

Ingredients:

1 (8-oz.) tube crescent roll dough

1/2 lb. deli sliced ham

2 tbsp. Dijon mustard

8 oz. sliced Swiss cheese (or cheese of choice – we used pepper jack cheese too)

4 tbsp. butter, melted

1/4 tsp. garlic powder

2 tbsp. chopped parsley

1 tsp. poppy seeds

Directions:

Preheat oven to 350°F.

On a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Roll with lightly floured rolling pin to smooth out dough.

Spread thin layer of mustard onto each rectangle.

Top each rectangle with sliced ham and cheese.

Starting with one short side, roll up each rectangle.

Pinch edges to seal.

Cut each roll into 5-6 slices. Place cut side up in 13” x 9" baking pan greased with cooking spray.

In a small bowl, whisk together melted butter, garlic powder and parsley.

Brush butter mixture over pinwheels, then sprinkle poppy seeds on top.

Bake for 12-15 minutes, until the rolls are golden.