Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper. Cut the square sheet of puff pastry into 16 smaller squares. Cut the mozzarella cheese slices into 9 squares each.
Place a scant 1/4 teaspoon of mustard in the center of each puff pastry square. Press one slice of salami over the mustard, then top with 3 squares of Borden Mozzarella Cheese.
Fold two opposite corners of each square, over the cheese. Then fold the remaining corners over the top, and press down. Brush the top of each folded square with cream and sprinkle with Italian seasoning.
Bake for 15-18 minutes, until the pastries pop up and turn golden brown. Serve immediately, or cool and wrap for later use.
NOTE: Keep in an airtight container at room temperature for up to 3 days. Refrigerate for up to 2 weeks.