Pimento Cheese Palmiers

In a food processor, pulse cream cheese, yellow cheddar, white cheddar, pimentos, paprika, vinegar, salt and pepper until the mixture comes together.

Place the pie dough on a well-floured work surface. Roll out the dough to a 14-by-10-inch rectangle. Spread the cheese mixture evenly on the dough, covering the surface. Begin rolling up one of the long sides of the dough until it reaches the middle, then repeat with the opposite long side so that they meet in the middle. Refrigerate the dough for 30 minutes.

Preheat the oven to 400˚F. Line 2 baking sheets with parchment paper. In a small bowl, whisk the egg and Dijon mustard.

Remove the dough from the fridge and trim 1-inch off each end and discard. Brush the log all over with a thin layer of the egg mixture and sprinkle with sesame seeds to coat. Cut the log in half, then slice each half into 8 slices and arrange on the prepared baking sheets.

Bake until golden brown, about 15 minutes. Let cool slightly before serving.