I used refrigerated pie dough, thinly sliced ham, provolone/swiss cheese, dijon mustard. Cut out the pastry leaves (or whatever shape you want) with a 3" cutter, using a 2" cutter for the ham/cheese. I put 2 slices of each ham/cheese in the center of the leaf, added a little dijon and then topped with another pastry leaf. Using a small brush, seal the edges very well with a little beaten egg. Make sure you make a couple small vents in each leaf so they don't burst and leak while baking. I brushed the tops with the eggwash before baking. Bake 12-14 minutes at 425°.