Preheat oven to 375 degrees. Spray a 13x9-inch glass baking dish with nonstick cooking spray. Unroll crescent dough into baking dish; press perforations to seal.

Bake 10-13 minutes or until light golden brown.

Meanwhile, in a 10-inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2-3 minutes, stirring frequently, until softened. Remove from heat and stir in chicken.

In a small bowl, stir together parm, mayo, mustard, lemon juice, honey, horseradish, and thyme until blended.

Place 8 slices of cheese over the baked crust. Spoon half of the mayo mixture over the cheese on crust. Spoon chicken mixture, then remaining mayo mixture. Cover chicken evenly with ham and then remaining slices of cheese.

Bake 15-20 minutes or until cheese is melted and filling is thoroughly heated.