Preheat the oven to 425ºF
Stretch the dough balls into large circles and top each with half of the ham, then half of the provolone cheese, then half of the Boursin cheese.
Fold over two sides to make a long cylinder. Fold the short edges over to seal
On a sheet tray lined with parchment, transfer the stromboli with the folded edges on the bottom. Slice 3-4 slits on the top of each and bake for 15-20 minutes, or until golden brown and the cheese is melted.
While the stromboli are cooking, combine the honey, Dijon, yellow mustard, and honey in a small bowl. Reserve.
Allow to rest for 3-4 minutes. Slice into portions and serve with honey Dijon on the side for dipping.