Mix 4 cans (4 1/2 ounces each) deviled ham and 3/4 cup finely chopped olives; chill until firm. Shape mixture into 4 rolls. Blend 4 packages (3 ounces each) cream cheese, softened, and 1 tablespoon plus 1 teaspoon prepared mustard; spread over rolls. Cover; chill at least 2 hours.

DEVILED PUFFS:

1 c. water
1/2 c. butter
1 c. Gold Medal flour
4 eggs
4 cans (4 1/2 oz. each) deviled ham
1 tbsp. horseradish
3/4 tsp. pepper
3/4 tsp. onion salt
1/3 c. dairy sour cream

Heat oven to 400 degrees. In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.

Drop dough by slightly rounded teaspoonsfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; cool away from draft.

Mix deviled ham, horseradish, pepper, onion salt and sour cream; chill. Cut off tops of puffs; remove filaments of soft dough. Fill each puff with slightly rounded teaspoonful ham mixture. Yield: 6 dozen appetizers.