Step 1

Unwrap thawed puff pastry sheet and slice in half.

Step 2

On each half: spread about 1/2 tablespoon of mustard into a thin layer, then layer about 3 rows of pepperoni (about 21 pieces; it’s okay if they overlap). Sprinkle with 1/4 cup cheese and 1/2 teaspoon of Italian seasoning. Roll up tightly from the long side. Wet the edge with your finger and a bit of water to seal and wrap tightly with plastic wrap. Chill at least one hour (or up to 2 days).

Step 3

Preheat oven to 425°F. Line 2 cookie sheets with parchment paper or a silicone baking mat. Remove rolls from refrigerator and unwrap, then slice 1/2” slices. Lay flat on baking sheets.

Step 4

Bake for 6-8 minutes or until puffy and golden brown. Serve hot.