Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
Unroll the pizza dough on a cutting board and press into a 13×18-inch rectangle. Layer evenly with ham and cheese slices.
Starting from the longer side, roll up tightly. Seal the seam and place seam side down. Cut into 12 slices, each about 1-inch wide. Arrange in the baking dish.
For the glaze, combine butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a saucepan over medium heat. Whisk until smooth and pour evenly over the pinwheels.
Refrigerate for up to 24 hours or bake immediately, uncovered, for 25 minutes until golden.