Preheat the oven to 350 degrees F. Line a quarter-sheet pan (9-by-13 inches) with parchment paper, allowing it to come up the sides.

Pour the melted butter onto the parchment, and, using a pastry brush, cover the paper entirely with the butter.

Mix the cream, eggs and a good pinch of salt and pepper in a bowl. Pour the mixture into the prepared sheet pan and bake until the eggs are set, 10 to 12 minutes. Remove from the oven and let cool slightly, about 5 minutes. Using the parchment overhang, remove the cooked eggs from the sheet pan. Cut into four long strips, then cut each strip in half crosswise. Set aside.

Meanwhile, lay out the puff pastry. Using a pizza cutter, cut each puff pastry sheet into four 2-inch strips. Spread a tablespoon of the pesto on each strip, leaving a small gap at the top of each. Sprinkle the mozzarella over the pesto. Add 2 slices soppressata to each, folding as needed to fit on the pastry. Add a strip of eggs to each. Brush the top edge with some of the egg yolk, then fold over the puff pastry in 2-inch segments, allowing the pastry to meet the egg wash. Press lightly to seal. Repeat until you have 8 rolls.

Place on a parchment-lined baking sheet. Brush the tops with the remaining egg yolk and sprinkle over the Italian seasoning. Bake until golden and crisp, 20 to 22 minutes.

Let cool for a few minutes before serving.