Roll the puff sheet to about 10 x 14" on a lightly floured surface. Spread lightly with the mustard. Sprinkle on the cheeses and arrange the ham in an even layer on top. Cover with a parchment paper and gently press with a rolling pin to compress the layers. Remove the paper gently. Cut the sheet in half to make two 10 x 7" sections and roll each of the long edges gently toward the center. Press the two rolls lightly together. Chill to help maintain the shape, then slice about 3/8" thick. Place on baking sheets and bake at 425*F until deep golden brown and cooked through, 10-12 minutes.
Yield: 24 pieces
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