Deep Dish Chicken Cordon Bleu

1 can (8oz) refrigerated crescent dinner rolls
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic, minced
1 (13.25oz) box frozen honey battered chicken tenders, cut into 1/2 inch pieces
16 slices Muenster cheese
1/4 cup grated Parmesan cheese
1/4 cup mayo
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon honey
1/2 teaspoon chopped fresh thyme leaves
1 pound shaved cooked brown-sugar ham

Heat oven to 375*. Spray a 9x13 dish with PAM and unroll crescent rolls on the bottom pressing the seams together. Bake 10-13 minutes or until golden brown.

Meanwhile, in a 10 inch skillet, heat butter and oil over medium heat. Add garlic, cook for 2 minutes. Stir in chicken tenders and cook for 5 minutes.

Place 8 slices of the cheese over baked crust. In a small bowl, stir Parmesan cheese, mayo, mustard, lemon juice, honey, and thyme until well blended. Spoon 1/2 of the mayo mix over the cheese on the crust.

Spoon chicken over mayo mix on the crust. Spoon remaining mayo mix evenly over chicken. Cover chicken evenly wiht ham. Top with remaining 8 slices of cheese.

Bake 15-20 miuntes or until cheese is melted and filling is heated through.