- 2 (8 ounce) tubes refrigerated crescent roll dough
- 4 ounces cream cheese, softened
- 2 tablespoons Dijon mustard
- 1 pound sliced swiss cheese
- 1 pound sliced deli ham, cut into 1-inch strips
- 1 egg
- 1 tablespoon water
- 1 tablespoon sesame seeds
- salt and pepper, to taste
Preheat oven to 350°F. Spray a large baking sheet with cooking spray.
Unroll one package of crescent roll dough onto the baking sheet. Pinch seams together and stretch to form a 9×13 rectangle.
In a small bowl, whip together softened cream cheese and Dijon mustard. Spread with a butter knife in a thin layer on the crescent roll dough.
Arrange deli ham in a layer over the dough. Then layer cheese slices over the ham.
Unroll the second package of crescent roll dough onto a piece of parchment paper sprayed with nonstick spray. Pinch the seams together and stretch it to the same size as the other.
Place the second sheet of dough evenly over the cheese slices. Press the edges with a fork to seal. Cut a few shallow slices in the top of the dough to allow steam to escape during baking.
Whisk the egg and water together in a small bowl, and then brush over the dough with a pastry brush. Sprinkle with sesame seeds, salt and pepper.
Bake in the preheated oven until golden brown, about 15 minutes.
Cut into the shape of your choice (squares, triangles, strips) and serve.