So before anyone gets all worried that this is actually complicated, palmiers are just a term for puff pastry rolled up like elephant ears. I’ve seen sweet and savory ones in my books; this is a made-up savory one.

The goods:
puff pastry sheets, thawed (store-bought works great!)
whipped herb or chive cream cheese, room temperature
shaved roast beef, or your favorite deli meat

The method:
preheat oven to 400.
Unfold the puff pastry sheet, pinch the seams back together, and go over each side a couple times with a rolling pin just to make it all flat and even.
Spread a THIN layer of the cream cheese all over it, going all the way into the edges and corners. I found that my offset cake spatula works beautifully for this.
Cover the cream cheese with a thin single layer of the meat. You’re not looking for a big ol’ meat pie here, folks, it’s just a cute little hors-doeuvre. Remember that.
Roll up the top and bottom edges, meeting at the middle. Flip over your pastry-meat-log, and slice into 1/4-inch slices.
Place onto a parchment-lined sheet pan and bake at 400 degrees for about 10 min or so until pastries are a nice amber-brown.