Even though the recipe calls for phyllo dough, you are encouraged to use your own shortcrust dough is you prefer, or happen to have some tucked away in your freezer. The dough is brushed with Dijon and layered with mozzarella and ham, leaving a border all around, then rolled up into a log and sliced crosswise with a sharp knife (you may have to reshape them afterwards). Brush the slices with beaten egg and sprinkle with either poppy or sesame seeds before baking.