1 17.3-ounce box puff pastry sheets (2 sheets)
2 tablespoons spicy brown mustard, we used Guldens
3 tablespoons mayonnaise
1 tablespoon fresh thyme, chopped
2 teaspoons fresh garlic, finely minced
12 ounces Black Forest ham, thinly sliced
6 ounces sharp white cheddar cheese, shredded
6 ounces Jarlsberg Swiss cheese, shredded
Thaw pastry dough and bring to room temperature.
Preheat oven to 400 degrees F with rack in top third of oven.
Line three sheet trays with parchment paper.
Lay out the two sheets of dough on your cutting board.
In a small bowl mix mustard, mayonnaise, thyme and garlic and spread evenly between the two sheets going right to the edge on three sides and leaving a half inch open on the fourth side. The dough is slightly longer one way than the other so leave the open edge on one of the longer sides.
Lay out ham slices between the two again covering to three edges.
Mix the two cheeses together and divide between the two sheets, again leaving one edge free of filling.
Dab a little water along the open edge on each sheet.
Start a tight roll beginning on the opposite side of the open edge and ending on the open edge, seam side down.
Use a very sharp serrated knife to slice 18 slices from each roll. The serrated knife can be “sawed” through the roll without flattening it as you go.
Use a small spatula to lift each roll and slide 12 onto each prepared sheet tray. If they are mis-shaped, just neaten up with your hands before baking.
Bake one pan at a time for 15-20 minutes until puffed and golden. Ours took exactly 18 minutes per pan.
*Jack had the idea of drizzling honey on these before serving. He liked it, Martha didn’t. Your choice.
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