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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.
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Lay 6 slices of swiss cheese on the dough, leaving a 1/4 inch margin at the edges.
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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.
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Start rolling up the dough with the contents inside, starting with the longest side. Roll as tightly as possible. Pinch the ends closed.
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Cut into 18 pieces.
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Carefully put the rollups in the dish, evenly spaced, being sure to pinch any seams that may have separated.
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In a bowl, mix together the butter, poppy seeds, mustard, and Worcestershire sauce.
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Pour the sauce evenly over the rolls.
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Bake, uncovered, for 20-25 minutes until browned.
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Remove after cooking time and let cool slightly before removing from the dish.
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Enjoy
