Ham & Swiss Phyllo

Melt butter, add flour and make a roux. Add milk to roux and let thicken, then add cheese, chives and mustard; stir and let thicken. Add ham and stir. Use two sheets per serving. Butter first sheet, lay second sheet on top and butter. Put 1 tablespoon of filling at one end of sheets, in center, then fold sheets in thirds and roll. Baste with butter and bake on greased pan at 350 for 10 minutes in convection oven. Can be cooked in conventional oven, but will not brown as well. Mix together 1/8 cup honey, 1/4 cup Dijon mustard, 1/2 cup sour cream. Pour 1 teaspoon across the top of each cooked phyllo.