1/2 (3 oz.) pkg. cream cheese, room temperature
1 tbsp. mayonnaise
2 tsp. dijon mustard
6 3/4 oz. can chunk ham, chopped
8 slices Italian bread
1/3 c. hot pepper or jalapeno jelly

In a small bowl, beat cream cheese, mustard and mayonnaise with an electric mixer until smooth. Stir in ham. Toast bread. Cut into thirty two 1 1/2 inch circles with cutter or glass. Use a nickel as a guide to cut an inner circle from sixteen of the rounds. Spread ham generously on the remaining sixteen rounds. Top with the center cut out rounds. Place a small spoonful of jelly in the center holes. Serve immediately. Makes 16.