Ingredients:

  • 1 (8 oz) tube refrigerated Crescent Roll Dough
  • 6 oz deli ham, thinly sliced
  • 4 oz Monterey Jack Cheese, shredded or thinly sliced
  • 1/4 tsp freshly ground black pepper
  • 4 Tbsp unsalted butter, melted
  • 1 Tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp onion powder
  • 1 tsp poppy seeds or sesame seeds

Instructions:

  1. Preheat oven to 375°F (190°C). Line a standard 13x9 inch baking sheet with parchment paper.
  2. Make the glaze: In a small bowl, melt the butter. Whisk in the Dijon mustard, Worcestershire sauce, and onion powder until well combined. Set aside.
  3. Carefully unroll the crescent dough onto a lightly floured surface or parchment paper. If using triangles, press the seams together firmly to form one solid rectangular sheet.
  4. Layer the thinly sliced ham evenly over the entire surface of the dough, leaving a small 1/2-inch border along one long edge (this edge will be the final seal).
  5. Sprinkle the shredded Monterey Jack cheese evenly over the ham layer. Finish with a light dusting of black pepper.
  6. Starting from the long edge opposite the small border, carefully and tightly roll the dough into a cylinder, like a Swiss roll. Pinch the unlayered edge firmly to seal the roll.
  7. Cut the long log into 16 even pieces, about 3/4-inch thick, using a sharp, non-serrated knife or pizza cutter. Place the 16 roll-ups cut-side down on the prepared baking sheet, spacing them slightly apart.
  8. Generously brush the prepared butter/mustard glaze over the tops and sides of the roll-ups. Sprinkle evenly with poppy or sesame seeds.
  9. Bake for 18 to 20 minutes, or until the dough is puffed up, golden brown, and the cheese is melted and bubbling slightly. They should look deeply golden.
  10. Let the roll-ups cool on the baking sheet for 5 minutes before transferring them to a platter. Serve warm.