2 (8 oz.) cans Pillsbury crescent rolls
8 thin slices (4 x 7 inches) ham
2 c. shredded Swiss cheese
5 tsp. Dijon mustard
1 egg, beaten
1 tbsp. water
4 tbsp. sesame seeds or poppy seeds

Unroll dough into 8 long rectangles. Firmly press perforations to seal. Place ham slices on dough. Spread with mustard. Sprinkle with cheese. Starting with short side, roll up each rectangle. Mix water and egg together. Seal edge of roll with egg wash. Press edges. Brush outside of roll with egg wash and roll in seeds. Cut each roll into 5-7 slices.

Place cut side up on Pam sprayed baking pan. Bake in preheated 375 degree oven for 15 to 20 minutes or until golden. Remove from cookie sheet. Serve or cool and store covered in layers with wax paper in between. Can be frozen, thaw before reheating. Makes 40 to 50 swirls. Reheat, wrapped in foil at 375 degrees for 5-10 minutes.