Let the pizza dough rest at room temperature for about 30 minutes before using. This makes it easier to shape and prevents it from snapping back as you stretch it.

Preheat your oven to 350°F and lightly spray a 9x13 baking dish with nonstick cooking spray. Set it aside.

On a lightly floured surface, use your hands to gently stretch the dough into a large rectangle (about 11" x 17"). I don’t recommend using a rolling pin here because it can make the dough tough. Just press and pull slowly, and it will come together.

Layer the ham slices evenly over the dough, followed by the Swiss cheese.

Roll the dough tightly into a log starting from the long side. Take your time here to keep the filling from sliding out.

Trim about 1/2 inch from each end to clean it up, then slice the log into 15 even pieces, about 1 inch thick. Place the pinwheels cut-side up in the baking dish, spacing them evenly.

In a small saucepan, melt the butter over medium-low heat. Stir in the brown sugar, Dijon mustard, and poppy seeds until smooth and the sugar has fully dissolved. Brush the glaze generously over each pinwheel, getting into the cracks and edges for full flavor.

Bake for 30 minutes, or until the tops are golden and the cheese is bubbling. Let them rest for 5 minutes before serving. Serve warm or at room temperature.