Ingredients
1 sheet frozen puff pastry
250 g cream cheese
1 tbsp Dijon mustard
7 slices deli ham, 170 g, cut into cubes
1 cup shredded sharp cheddar
¼ tsp SIDS CRAZY SALT
Directions
Combine cream cheese, dijon mustard, cubed ham, shredded cheese and SIDS CRAZY SALT.
On a lightly floured piece of baking paper, roll out the puff pastry into a 25x30 cm rectangle. Spread the cream cheese mixture evenly over top, leaving a 5 mm border on both long ends. Starting at a long end, roll the puff pastry into a tight log using the baking paper as leverage. Press the edges together to seal. Wrap the log in plastic wrap, and refrigerate it, seam side down, for 15-30 minutes.
Preheat the oven to 190˚C with racks in the upper and lower thirds. Line 2 large baking trays with baking paper.
Using a sharp knife, cut the puff pastry log into 15 mm slices. Arrange the rolls on the baking trays, spacing them 2-5 cm apart.
Bake until golden brown, rotating and switching the pans halfway through, about 20-25 minutes. Let cool slightly. Serve warm.
