- Up to the temperature of 350°F, preheat the oven. Flour the work surface and by pinching the seams together, roll the crescent rolls out in a large rectangle.
- Heat oil over medium heat in a large skillet. Cook chicken for about 4-6 minutes till golden and cooked through. Take a cutting board and transfer the chicken to it to make thin slices.
- Stir together honey and Dijon in a small bowl. All over the crescent rectangle, spread honey mustard and layer it with chicken, ham and gruyere.
- Just like the cinnamon roll, roll up the rectangle tightly starting from the bottom. After this, slice them in 4 rolls. Take a glass baking dish, transfer rolls to it bake for about 15-20 minutes till golden and brown.