Step 1

Preheat the oven to 375°F. Spray a 13-by-9-inch baking pan with cooking spray and line with parchment paper.

Step 2

In a medium bowl, mix together the cream cheese, ranch dressing, and green onion.

Step 3

On a very lightly floured cutting board, unroll 1 crescent roll sheet. Keep the other sheet refrigerated until ready to use. Use a rolling pin to roll the sheet into an even rectangle, around 12-by-8 inches, with the long sides parallel to the counter.

Step 4

Spread half of the cream cheese mixture over the surface of the sheet, leaving a 1-inch border clean on the long side furthest from the edge of the counter. Maintaining the 1-inch border and in individual layers, sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of the ham in a single layer on top of the cheese, overlapping if necessary. Brush the clean border with the egg wash.

Step 5

Starting with the long edge closest to the counter, roll the crescent roll sheet into a log, using the side of the crescent roll sheet that has egg wash to pinch and seal the log closed.

Step 6

Wrap the log with plastic wrap and chill in the refrigerator for at least 1 hour or up to 12 hours. Repeat with the remaining crescent roll sheet, cream cheese mixture, cheeses, and ham.

Step 7

Unwrap one chilled log and place it on a cutting board. Using a serrated knife, trim the ends of each log and slice each log into 12 rounds. Place the slices into the prepared baking pan. Brush the pinwheels with egg wash and sprinkle with the poppy seeds.

Step 8

Bake until the pinwheels are puffy and golden brown, about 30 minutes. Allow to cool for 5 minutes before serving.