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    • 1 tube crescent dough sheet
    • 20 – 22 slices Black Forest Ham thinly sliced
    • 12 slices swiss cheese thinly sliced
    • 1/2 cup butter melted
    • 1 Tbsp. poppy seeds
    • 2 tsp Dijon mustard
    • 1/2 tsp. Worcestershire sauce


Preheat oven to 350ºF and spray a 9×13 inch baking dish with cooking spray, or grease with butter.

  • 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.
  • Lay 6 slices of swiss cheese on the dough, leaving a 1/4 inch margin at the edges.
  • 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.

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

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