Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop. Set aside.
Meanwhile, heat oven to 375°F. Separate 1 can of dough into 2 long rectangles. Keep remaining can refrigerated. Press rectangles over bottom and 1/2 inch up sides of ungreased 13x9-inch (3-quart) baking dish. Bake at 375°F. for 8 to 13 minutes or until light golden brown.
Melt margarine in medium saucepan over medium heat. Add green onions; cook and stir until crisp-tender. Stir in flour, thyme, pepper and broth. Cook 3 to 4 minutes or until mixture boils and thickens, stirring constantly. Reduce heat to low. Stir in vegetables; cook 4 to 6 minutes or until vegetables are crisp-tender.
Stir in ham and hard-cooked eggs; cook 3 to 5 minutes or until thoroughly heated. Spoon vegetable mixture over partially baked crust.
On sheet of waxed paper, unroll remaining can of dough into 2 long rectangles. Overlap long sides 1/2 inch; firmly press edges and perforations to seal. Press or roll to form 13x9-inch rectangle. Using small star-shaped cookie cutter, cut shapes out of dough; reserve cutouts to place on top. Invert dough rectangle over hot filling; remove waxed paper. Place star cutouts on top of dough. Brush with beaten egg; sprinkle with sesame seed.
Bake at 375°F. for 20 to 25 minutes or until deep golden brown.