Pinch the seams closed and lightly press out the dough a bit thinner, approx. 10 x 13.
Lay 6 slices of swiss cheese on the dough, leaving a 1/4 inch margin at the edges.
Top with the ham (fold the slices over if needed) and then lay down the rest of the cheese slices on top of the ham.
Start rolling up the dough with the contents inside, starting with the longest side. Roll as tightly as possible. Pinch the ends closed.
Cut into 18 pieces.
Carefully put the rollups in the dish, evenly spaced, being sure to pinch any seams that may have separated.
In a bowl, mix together the butter, poppy seeds, mustard, and Worcestershire sauce.
Pour the sauce evenly over the rolls.
Bake, uncovered, for 20-25 minutes until browned.
Remove after cooking time and let cool slightly before removing from the dish.
