For this recipe we used a can of refrigerated pizza dough, but you could substitute it with your favorite homemade pizza dough recipe if you prefer, or if you're really in a hurry you can use Hawaiian sweet rolls in place of pizza dough altogether.
1 can refrigerated Pizza Crust (or 1 recipe of your favorite pizza dough)
3/4 lb deli ham (thinly sliced, but not shaved)
12 slices Swiss cheese (thinly sliced)
1/2 cup butter
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. This camping-size cookie sheet is the perfect size!
Top with ham and cheese slices.
Starting on the longer side of the rectangle, roll up the edge tightly, as you would for cinnamon rolls.
Cut into 12 slices, approximately 1-inch wide.
Arrange in prepared baking dish.
In a small saucepan over medium heat, combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds, whisking gently until all the ingredients are combined. Cook 1 minute.
Pour the glaze evenly over the rolls.
At this point, you can cover the rolls and refrigerate for up to 24 hours. Alternatively, you can also bake them immediately, uncovered for 25 minutes at 350F until golden and browned.
As you can see from the photo below, the recipe can easily be doubled or tripled to feed a big crowd!
To make this recipe with Hawaiian sweet rolls instead of pizza dough, view the directions here.