Unfold pastry onto lightly floured board; cut in half, lengthwise, to form two pieces. Brush beaten egg on entire surface of each piece.
Leaving a 1/2-inch border around each pastry, top with the following, dividing evenly: Dijon mustard, green onion, basil and Jarlsberg. Top each with sliced ham, cutting to fit in a single layer within border.
Starting at the long ends, carefully roll up each pastry. Gently pinch ends to seal pastry rolls.
Wrap each in plastic wrap. Chill rolls, seam side down, for 2 hours or up to 2 days.
To serve, preheat oven to 400 degrees. Unwrap rolls and cut each roll crosswise into 1/2-inch slices. Place 1 inch apart on 2 greased baking sheets.
Bake one sheet at a time for 14-16 minutes or until golden. Place on wire rack to cool slightly. Serve warm.
All materials courtesy of Family Features. Get more sweet and savory recipes at www.ValleyFig.com and www.JarlsbergUSA.com