These were created one day when I had extra dough left over when making cinnamon rolls. They were so good, we decided to start making whole batches of sandwich swirls. These are a great thing to make Sunday for lunches during the week,especially for kids who get sick of regular sandwiches.
Turn oven to 325 degrees Fahrenheit. Open can of crescent rolls. Carefully unroll so that the crescent rolls stay together in a large rectangle. (Pillsbury rolls tend to do this better than the generic rolls.)
Gently pinch and smooth the seams of the crescent rolls. You can use a pastry roller to do this if you want to, but I just use my fingers.
Brush olive oil or dressing all over one side of the dough.
Lay 4 slices of ham out on the dough, covering the surface. Top with the slices of salami, then the slices of cheese. Depending on the sizes of the lunch meat you get, you may need more or less.
Starting at the shorter end of the rectangle roll up the dough so that the meat is on the inside, and the dough is on the outside.
Cut the log into 1 inch slices. You should get about 10. Place the slices on a greased cookie sheet or a baking stone. (I use my baking stone for this, and they always turn out perfect.)
Bake for 15 to 20 minutes, until crescent dough is golden brown. Place on a rack to cool.
Once sandwich swirls are cool, place in baggies or storage containers. You can store these at room temperature for about 3 days, or refrigerate or freeze them to store them longer.