Position a rack in the center of the oven and preheat to 350°F. Generously butter a 13″ x 9″ baking dish.
On a lightly floured surface, roll out one can of pizza dough into a rectangle. Spread the Dijon mustard evenly over the dough, leaving a 1/4-inch border around the edges. Layer the first portion of sliced turkey over the mustard.
Unroll the second can of dough and place it over the turkey layer. Spread the raspberry jam evenly on top, leaving a 1/4-inch border. Cover the jam with the sliced Swiss cheese, then top with the remaining sliced turkey.
Begin rolling the dough tightly from the left side, tucking in the edges as you go. Once rolled, slice into six equal pieces. Arrange the rolls flat side down in the prepared baking dish, similar to cinnamon rolls.
In a small bowl, whisk together the egg and heavy cream until smooth. Brush this mixture over the tops and sides of the rolls, creating a rich, custard-like coating.
Bake the rolls for 40 to 45 minutes, until they are puffed up and golden brown on the outside. Allow them to cool slightly before serving.
Transfer the rolls to a serving platter. Lightly dust with confectioners’ sugar and serve with maple syrup on the side.