Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel; divide evenly into 4 portions. Set aside.
Meanwhile, place corn snacks in resealable food-storage plastic bag; seal bag. With rolling pin, finely crush snacks; pour into shallow dish or pie plate. In another shallow dish or pie plate, place melted butter; set aside.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 6x4-inch rectangle.
Arrange ham in 4 stacks with 4 slices each. Top each stack with 1 portion of spinach, spreading spinach evenly over ham. Place 1 stick of cheese on one short side of spinach-topped ham. Roll up each stack.
Place 1 filled ham roll on one long side of each dough rectangle. Fold sides of dough up over ham roll, and roll to opposite long side; press edge and ends to seal and completely cover ham roll. Roll each in butter, then in crushed corn snacks to coat; place seam side down on cookie sheet.
Bake 20 to 28 minutes or until deep golden brown. Meanwhile, in small bowl, mix sauce ingredients with wire whisk. Serve warm wraps with sauce for dipping.