2 tablespoon mustard
1 cup grated sharp cheddar cheese
1 tablespoon chopped fresh rosemary
1 teaspoon Pepper sauce
1 teaspoon Garlic powder
1 teaspoon freshly ground black pepper
2 large eggs, beaten
1 tablespoon water
1 package (2 sheets) puff pastry, thawed
In a bowl, mix together the mustard, cheddar cheese, rosemary, pepper sauce, garlic, and black pepper. Beat together the eggs and water for egg wash. Set aside.
Preheat oven to 450 degrees Fahrenheit.
On a floured surface, roll a sheet of puff pastry into a 10x12 inch rectangle. Using a brush or spoon, place the mustard into the center of the pastry, leaving a 1-inch border. Fill with half the cheese mixture. Fold into thirds and slice into 6 pieces. Repeat on the next pastry.
Transfer to a baking tray lined with wax paper or parchment and brush with egg wash. Bake until golden brown, about 15 to 20 minutes.
Cheese may run out of the sides. To prevent that, score the top of the rolls with a knife or fork.