Preparation

• Lay a large piece of plastic wrap on your counter (press 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 10x12-inch rectangle.
• Spread with 1 ½ tablespoons mustard, leaving a ½-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.
• Once the log has chilled, using a sharp, serrated knife, carefully cut each log into ½-inch-wide slices. 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.