Preheat the oven to 375°F (190°C).

Unroll one can of crescent dough and press the seam lines together to form one large rectangle.

Grease a 7 x 11-inch baking dish or line it with parchment. Lay the sealed dough into the dish so it covers the bottom.

Bake this bottom layer for about 9–11 minutes until just set and lightly golden. Remove from oven.

Spread 1–2 tablespoons Dijon mustard evenly over the baked dough.

Arrange 4 slices of Pepper Jack cheese on top of the mustard.

Fold each ham slice in half and layer the 12 folded pieces over the cheese.

Place the remaining cheese slices on top of the ham.

Unroll the second can of crescent dough, press seams together, and place this sheet over the cheese and ham, sealing the edges by pinching the dough together.

In a small bowl, combine the melted butter, dried parsley, and garlic. Brush this mixture over the top layer of dough.

Bake for 20–25 minutes until the top is golden brown and the sandwich is heated through.

Remove from oven and let rest for 5 minutes before cutting.