Defrost and unroll puff pastry.

Between two sheets of Gefen Parchment Paper, roll out the puff pastry so that it has a large surface area.

Using a knife or pizza cutter, cut one-inch strips of dough from the bottom to about two thirds of the way up the puff pastry.

On the uncut portion of the dough, create six “panels,” two with two tablespoons each of olive tapenade, four with two tablespoons each of whole grain mustard.

Top each panel with a different meat. (We suggest mixing turkey with olive tapenade and other meats with mustard).

Starting at the top, roll downward so that the cut strips end up on top of the roll. Join the edges together to make a ring, pinching the puff pastry together at the edges.

Transfer to a baking sheet. Brush with egg wash, and bake at 375°F for 40 minutes or until golden brown.