Ingredients
- sheetsfrozen puff pastrythawed overnight in the refrigerator
- tablespoon sDijon mustarddivided
- slice sthinly-slice d, good-quality deli hamabout 10 ounce s
- cup sfreshly grated gruyereSwiss, fontina, sharp cheddar, or similar melty cheese (about 5 ounce s)
- Chopped fresh parsleythyme, or chives (optional, for serving)
Instructions
- Lay a large piece of plastic wrap on your counter (I pressed two long sheets together at the edges to create a single larger sheet). Unfold the first sheet of puff pastry in the center of the plastic, then roll it into a 10×12 inch rectangle.
- Spread with 1 1/2 tablespoons mustard, leaving a 1/2 inch border on all sides.
- Lay 6 ham slices on top, overlapping as needed. Sprinkle with 1 cup cheese.
- Starting at the long (12 inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for 20 minutes.
- Repeat with the second sheet of puff pastry and remaining mustard, ham, and cheese.
- Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Arrange the rolls 1 inch apart on the prepared baking sheets.
- Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped thyme, parsley, or chives as desired.
- Let cool slightly. Serve warm or at room temperature.
