In a bowl combine ham, artichoke, spinach, shredded mozzarella cheese, cream cheese, sour cream, parmesan cheese and 2 tablespoons melted butter. Lightly salt and pepper. Mix until well incorporated.
Cut the block of cheese into 16 mini rectangles. Roll out the crescent rolls. Place a piece of cheese on each crescent triangle, roll into a ball and pinch edges together. Repeat with remaining cheese and crescent rolls.
Place the crescent balls along the outside of large skillet. Add the dip mixture in the center of the skillet. Brush the crescent rolls with the remaining 2 tablespoons butter.
Take pieces of foil and fold them into 2. Lightly cover outer edges of skillet with foil so the crescent rolls are covered.
Bake at 375 degrees F for 20 minutes. Remove foil and bake another 5-7 minutes. The dip will start bubbling everywhere.