Preheat the oven to 350°F and coat a 9x13 baking dish liberally with cooking spray. Set aside.
Unroll the crescent dough into one sheet on a cutting board. Pinch together any seams that are separating and roll to a 10x13 dimension.
Evenly lay the honey ham over the dough, leaving a ½ inch margin at each edge. Continue with Swiss cheese and white American cheese.
Tightly roll up the dough from the short side. Using a serrated knife, cut into 16 even slices. They will be thin. To do this evenly, make a cut in the middle, then the middle of those two pieces and so on until you have 16.
Place the rolls into the prepared baking sheet. Set aside.
In a microwave safe bowl, melt the butter. Whisk in the mustard, poppy seeds, garlic powder, Worcestershire sauce and salt. Baste over the tops of the pinwheels.
Bake, uncovered, for 20-24 minutes or until the tops are lightly browned and the dough has puffed.
Remove and allow to cool before serving.
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