Chicken Cordon Bleu Pinwheels with Dijonnaise

Directions

Preheat oven to 350°F
To prepare the Dijonnaise, mix together all of the Dijonnaise ingredients in a small bowl and set aside.
To make the pinwheels, roll out the crescent dough sheet on a lightly floured surface, stretching and shaping it to about 12 inch x 9 inch.
Using a pastry brush, gently spread the whole grain mustard across the surface of the dough.
Lay the Swiss cheese across the surface of the crescent dough sheet, layering if necessary, up to the edges of the sheet. Next, layer the ham evenly over top of the cheese, then layer the chicken over top of the ham, continuing to layer up to the edges of the sheet.
Carefully roll up the dough, jelly-roll style, starting with a long side. When you finish rolling the dough, it should be in the shape of a log. Pinch the seam of the dough to seal the log.
Place the rolled dough log on a piece of parchment paper and freeze for 45 minutes. Then, remove the log from the freezer and cut it into 12 (3/4 inch-thick) slices. These are your pinwheels.
Line a baking sheet with parchment paper. Place the pinwheels, cut-side down, about 1 inch apart on the lined baking sheet. Bake the pinwheels for 15–20 minutes, until golden brown and the dough is fully cooked in the center. Let the pinwheels cool for 5 minutes and serve with the Dijonnaise.