1-First Step: Preheat your oven to 375°F. Prepare a baking dish or sheet and line it with parchment paper if you want easy cleanup. Have your ingredients laid out so layering the filling goes smoothly.

2-Second Step: Lay out the refrigerated crescent rolls and pinch the seams together. If you’re using a crescent dough sheet, roll it flat so you have an even layer. This helps the dough stay sealed when you roll the filling inside.

3-Third Step: Sprinkle Italian seasoning evenly over the dough. Then add the first layer of Swiss cheese slices, spreading them so they cover the dough layer. Aim for full coverage, because melted cheese is the glue that makes each roll taste cohesive.

4-Fourth Step: Layer with 2 cooked and thinly sliced chicken breasts in an even layer. Use thin slices so the filling warms through fast. Next, cover the chicken with deli ham slices so each bite has that sweet-salty cordon bleu flavor.

5-Fifth Step: Roll up the dough like a cinnamon roll starting from the long edge. Pinch the seams closed as you go to prevent cheese from leaking. Then cut the log into 8 to 10 rolls based on how thick you like them.

6-Final Step: Place the rolls into your baking dish and bake for 18 to 20 minutes until golden brown. If you want an optional sauce, whisk together honey and Dijon mustard to taste while the rolls bake. Let the rolls rest briefly so the cheese sets before serving.