Heat oven to 450°F. 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 1/3 of each crust to within 1 inch of top and bottom of 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. Serve warm.