Preheat oven to 450°. Remove pie crusts from pouches; place flat on work surface. Brush 1 teaspoon mustard over each crust. Layer tomato slices, turkey, cheese and ham down center third of each crust to within 1 inch of top and bottom edges. Fold top and bottom edges over filling; fold in sides, overlapping and sealing edges. Place on ungreased cookie sheet. Cut 3 or 4 slits in top crust of each to allow steam to escape. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes. Cut each roll into 8 slices.