HAM, GRUYèRE & HONEY-MUSTARD PALMIERS

Steps:

• Heat the oven to 425* F.
• On a lightly floured surface, roll out the sheet of thawed pastry to a 10x14 inch rectangle.
• Using the back of a spoon, spread the honey-mustard out evenly on the pastry, from edge to edge.
• Sprinkle on the grated Gruyère and Parmesan in an even layer.
• Arrange the slices of ham evenly over the cheese layer.
• Place a sheet of parchment or waxed paper over the top of the ham, and gently roll over and press the top with a rolling pin to help compress the layers. Carefully peel the parchment off of the ham without disturbing it.
• Cut the rectangle in half, widthwise, to make two 10x7 inch pieces.
• Gently roll one long edge of a band into the center, and then repeat with the other side so that the two rolls meet in the middle. Gently press together the seams to seal. Repeat with the other half of the pastry.
• *At this point, the rolls can be covered and refrigerated for a few hours until you are ready to bake them.
• With a very sharp knife, slice each band into ½ inch slices.
• Arrange the slices on two cookie sheets, lined with parchment paper.
• Bake until golden brown and no longer doughy in the center, about 10 minutes. *Check on the rolls throughout the baking time to make sure that they aren't burning on the bottom!
• Let cool, slightly, on a rack before serving.
• Best served warm or within an hour of baking, if possible.