Add bread flour, salt and yeast to the bowl of a food processor fitted with a steel blade. Pulse 5 times to combine.

Add olive oil and cold filtered water. Process until a rough ball forms, about 30 seconds. Let rest for 2 minutes. Process an additional 30 seconds. Transfer to a lightly floured surface; knead by hand to form a smooth, round ball. Place in a large, lightly greased bowl; cover tightly with plastic wrap and let rise until doubled in size, about 1-½ hours.

Preheat oven to 400°F.

On a floured surface, roll pizza dough into a 15 by 12-inch rectangle.

Leaving a 1-inch border on one long side and 2 short sides and a 4-inch border on the other long side, arrange a layer of the chicken.

Place Swiss cheese on top of the chicken. Brush the Swiss cheese with Dijon mustard.

Place ham on top of Swiss cheese with mustard. Finish by sprinkling on Mozzarella cheese.

Brush all sides with egg wash.

Starting on the long side closest to the layered ingredients, tightly roll up in jelly roll fashion. Pull the other long side over the roll and pinch to seal all edges.

Transfer, seam side down, to a silicon or parchment lined baking sheet. Brush with egg wash and sprinkle on grated Parmesan cheese. Cut 4 diagonal slits on top with a sharp knife.

Bake in the preheated 400°F oven for 20 minutes, or until golden brown. Allow to sit for 5 minutes before serving.

For the Mustard Cream Sauce, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes.

Whisk in the mustard and black pepper and continue to cook for 1 minute.

Slowly whisk in the chicken broth and heavy cream. Bring the mixture to a boil, whisking constantly. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced to about ¾ cup, about 20 minutes.