1 (17¼-oz.) pkg. frozen puff pastry (2 sheets)
2 T. honey
-style mustard Dijon
¼ c. grated Romano or Parmesan cheese
6 oz. thinly-sliced, fully-cooked ham
2 t. water
Allow folded pastry to stand at room temperature for 20 min. Line baking sheets with parchment paper. Stir together honey and mustard, set aside.
On lightly-floured surface, unfold 1 pastry sheet. Spread with half of honey-mustard mixture. Sprinkle with half of cheese, top with half of ham. Starting at a long edge, roll pastry, jelly-roll style, to center. With a sharp knife cut pastry roll crosswise into ½” slices. (If roll is too soft to slice easily, chill for a few minutes.) Arrange slices 2” apart on baking sheets. Repeat with remaining pastry, honey-mustard mixture and ham. (To freeze, freeze on baking sheets until solid, then package.)
Combine egg and water, brush onto pastries. Bake fresh or frozen pastries in 400 degree oven 15-18 min. or until golden.
Yield: 40 pastries