Unroll dough into 4 rectangles; firmly press seams and perforations together to seal.
Top 2 dough rectangles with VELVEETA, ham and tomatoes, leaving 1/2-inch-wide border of dough uncovered around all edges; cover with remaining dough rectangles. Seal edges with fork.
Place on baking sheet; cut each diagonally in half twice to form 4 small triangles. Do not separate triangles.