1/3 lb provolone cheese, grated

1 box of frozen puff pastry shells, thawed

1/3 cup Dijon mustard

1/3- 1/2 lb proschuitto, thinly sliced

Roll puff pastry shell between 2 sheets of cellophane or with flour.  Dough should be square and about 1/8 inch thick.

Spread dijon mustard over top of dough.  Place slices of proschuitto over mustard.  Sprinkle grated provolone cheese over meat.  The entire dough should be covered with mustard, meat, and cheese evenly.

Roll dough into log shape very tightly, securing the dough to itself at the end of the roll.

Place roll into refrigerator for at least 10 minutes, the longer the better so the roll can harden slightly.

Preheat oven or toaster oven to 375 degrees and take roll out of refrigerator.

Coat a cookie sheet with non-stick spray.  Slice roll into 1/4 inch slices and place on top of cookie sheets.

Place cookie sheet in oven or toaster oven for about 15 minutes, or until cheese is melted and puff pastry is golden brown.

Enjoy!