Line a 13x9 baking pan with aluminum foil and spray very lightly with cooking spray. The aluminum foil is optional but it makes it very easy to remove the rolls from the pan once theyre cooked.

Remove rolls from packaging without separating them and slice in half horizontally with a serrated knife (sort of making one giant rectangular hamburger bun). Repeat this process with the second package. Place both bottom portions of rolls side-by-side in the bottom of a 13x9 baking pan (these will fit perfectly in most metal 13x9 pans).

Youll notice I didnt do such a hot job cutting mine because the top portion of the rolls is way thicker than the bottom. Whoops!

Layer ham slices, turkey slices and then cheese evenly over rolls then place the top portion of the rolls on top of cheese.

Whisk together melted butter, egg and dijon mustard until well combined and pour over tops of rolls, coating each one. Cover rolls with tented foil (dont let the foil touch the tops of the rolls) and bake at 350 degrees for 20 minutes. Remove foil and continue baking for 10 more minutes.

Remove from oven and let rest 15 minutes. Remove rolls from pan and slice into single servings. When ready to serve, dust with powdered sugar (not before as the powdered sugar will eventually dissolve into the moisture on the rolls).

To be even more authentic, you could also consider serving with a little pot of red currant jelly in case anyone wanted to smear a little on their roll!