Preheat oven to 350 degrees F. Combine mozzarella and cream cheese in a large microwavable bowl. Microwave for 60 seconds, stopping half way through to stir. Knead.

Add eggs, onion powder and coconut flour to dough mixture. Add up to 1/4 c. more coconut flour if dough becomes too "eggy."

Spread out mixture on a buttered, oven-safe pan (or silicone baking sheet) to form a square crust about 1/4 in thick.

Bake for 5-6 minutes. Remove and poke holes with a fork if bubbles formed in the dough. Bake additional 3-4 minutes and remove.

Combine butter, dried onion, erythritol, and poppy seeds in small saucepan on med heat, stirring frequently until incorporated. Set aside or keep on low heat.

Layer ham, then cheese slices along the entirety of dough. Roll.

Carefully cut roll directly in half, then those halves, making cuts 1 inches thick.

Layer pinwheels on their side in a buttered casserole dish. Brush on buttery dijon sauce. Bake for 5-10 minutes until crust is golden and cheese is melted.