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1 sheet frozen puff pastry
2 Tbsp Dijon mustard
7 slices deli ham
1 cup shredded sharp cheddar Gruyere or, Swiss cheese, (125g)

On a lightly floured piece of parchment paper, roll out the puff pastry into a 10×12-inch rectangle.

Spread the Dijon mustard over top, add deli ham and cheese; leaving a 1/4-inch border on both long ends.

Starting at a long end, roll the puff pastry into a tight log using the parchment as leverage. Press the edges together to seal. Wrap the log in plastic wrap, and refrigerate it, seam side down, for 15-30 minutes.
Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
Using a sharp knife, cut the puff pastry log into 1/2 inch slices. Arrange the rolls on the prepared baking sheets, spacing them 1-2 inches apart.

Bake until golden brown, rotating and switching the pans halfway through, about 20-25 minutes. Let cool slightly.

Serve warm.


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