Ingredients:

• 1 tube crescent rolls
• 1 tbsp. extra-virgin olive oil
• 3/4 lb. Boneless Skinless Chicken Breast
• 3 tbsp. dijon
• 1 tsp. honey
• 1/2 lb. thinly sliced deli ham
• 1/4 lb. thinly sliced gruyere

Directions:

1. Preheat oven to 350 degrees F. On a floured work surface, roll out crescent rolls into one large rectangle, pinching together seams.
2. In a large skillet over medium-high heat, heat oil. Cook chicken until cooked through and golden, 4 to 6 minutes per side. Transfer to a cutting board and thinly slice.
3. In a small bowl, stir together Dijon and honey. Spread honey mustard all over Crescent rectangle and layer with ham, chicken, and gruyere.
4. Starting from the bottom, tightly roll up the rectangle like a cinnamon roll, then slice into four rolls. Transfer to a glass baking dish and bake until puffed and golden, 15 to 20 minutes.