Take one sheet of puff pastry and place on the bench. Spread 1 tablespoon of the tomato pasta sauce all over the sheet, adding more if necessary. Sprinkle some of the ham and a generous serving of cheese over the top. 

Roll the sheet of puff pastry into a roll, starting on the side furthest from you at the long edge. Use a brush to coat the top of the roll with the egg wash and seal the roll. Cover the finished roll in glad wrap.

Repeat with the remaining rolls and place in the fridge for 4 hours, or until ready to serve. 

When you're ready to cook, preheat the oven to 180C and line baking trays with baking paper. Remove the rolls from the fridge and place on a chopping board out of the glad wrap. Chop each roll into even pieces and place each piece face down on the baking paper. Continue until all the rolls are chopped. 

Bake for 12-15 minutes, or until the puff pastry has risen and is golden. Remove from the oven and allow to cool on a plat for about 5 minutes until serving.