These hors d'oeuvres are light, flaky and absolutely addictive.  They are also simple to prepare and make a big impression - just what you want in party food.
Makes about 60

1/2 cup grated Asiago cheese
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 sheet frozen puff pastry (half of 17.3 oz package), thawed
2 tablespoons Honey-Dijon mustard
2 ounces package sliced pepperoni (about twenty-four 1-1/2 inch diameter slices)
1 large egg, beaten to blend
Nonstick vegetable oil cooking spray

Mix first four ingredients in medium bowl.  Cut puff pastry crosswise in half to form 2 rectangles.  Spread 1 tablespoon mustard over 1 pastry rectangle - leaving a 1-inch plain border for egg.  Place half of the pepperoni in a single layer atop mustard.  Top pepperoni with half of cheese mixture.  Brush plain border with egg.  Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge.  Transfer pastry roll, seam side down, to medium baking sheet.  Repeat with remaining pastry rectangle.  Chill rolls until firm, about 30 minutes or wrap and chill up to 1 day.