Unroll the dough sheet onto the prepared baking sheet. Cut 10 slits (on each of the long sides) about two-thirds of the way in, leaving the center one-third uncut. (Reference the picture in the blog post for help!)
Spread the mustard along the center of dough. Top with the ham, scrambled eggs, and cheese. Crisscross the dough strips over the filling so that you get a braided pattern, making sure the filing is secure and the dough adheres to each other.
Bake for 20-23 minutes until golden brown (tent with foil after 18 minutes if it’s getting too brown.) Remove from oven and sprinkle with the parsley.
Let rest for 5 minutes, then serve immediately.
My oven runs hot, so for me this recipe is done at 20 minutes and I need to tent with foil at the 18 minute mark. Just watch it closely. You want the dough to be cooked through and a deep golden brown, but not too dark!