Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.

Mix the herbs and cracked pepper on a plate. Roll the cheese into the herb mixture, pressing to adhere. 

Unfold the pastry sheet on a lightly floured surface. Place the cheese on the bottom third of the pastry sheet to within 1 inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the prepared baking sheet. Tuck ends under to seal. 

Bake for 20 minutes or until golden. Let stand for 5 minutes before slicing. Cut into 8 slices. Prepare the Salad Mesclun and spoon among 8 serving plates. Top each salad with a slice of the cheese-filled pastry. 

Place Salad Mesclun: Place 1 bag (about 9 ounces) gourmet salad mixed greens (arugula, frisée, mâche, oak leaf and/or radicchio) in a medium bowl. Beat 2 tablespoons lemon juice, 1 tablespoon grated lemon peel and 1 teaspoon Dijon-style mustard in a small bowl. Gradually beat 3 tablespoons each olive and canola oil into the juice mixture with a whisk. Season to taste. Toss the salad greens with dressing.