Preheat the oven to 350ºF.
Unroll the crescent roll dough one can at a time.
Layer half of the ham, then half of the cheese on the dough half closest to you.
Roll the crescent roll dough away from you over the ham and cheese into a tight spiral.
Cut each log into 2-inch-thick slices.
Place the slices cut side down 2 inches apart on a greased sheet tray. Bake for about 15 minutes or until golden brown and melty. Remove from the oven and reserve.
While the pinwheels are cooking, combine the cranberry sauce, marmalade, and rosemary in a small heavy-bottomed pot over medium-low heat, stirring frequently, until melted.
To serve, brush the glaze on the pinwheels and serve remaining glaze on the side for dipping.