Combine cream cheese, dijon mustard, cubed ham, shredded cheese, and pepper.
On a lightly floured piece of parchment paper, roll out the puff pastry into a 10×12-inch rectangle. Spread the cream cheese mixture evenly over top, leaving a 1/4-inch border on both long ends.
Starting at a long end, roll the puff pastry into a tight log using the parchment as leverage. Press the edges together to seal. Wrap the log in plastic wrap, and refrigerate it, seam side down, for 15-30 minutes.
Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
Using a sharp knife, cut the puff pastry log into 1/2 inch slices. Arrange the rolls on the prepared baking sheets, spacing them 1-2 inches apart.
Bake until golden brown, rotating and switching the pans halfway through, about 20-25 minutes. Let cool slightly. Serve warm.