Petite Croque Monsieur
1 pound frozen puff pastry
12 thin slices deli turkey
12 thin slices Gruyere or Jarlsberg cheese
8 tablespoons Honeycup mustard
1 large egg
Defrost the puff pastry in the refrigerator overnight. Preheat oven to 400°F. Line a baking sheet with parchment paper and roll out each sheet of puff pastry to smooth out folds. Cut in half across the folds. Spread each half sheet with Honeycup mustard, then place slices of turkey and cheese on top of the mustard. Roll the pastry up jelly roll style and set aside.
In a small bowl, beat the egg and paint the rolled pastry with the egg wash. Cut each roll into 12 pieces and place each piece on the prepared baking sheet. Repeat with remaining puff pastry, then bake for 10-12 minutes, or until golden and puffed. Serve immediately.