Begin by rolling out one sheet of thawed puff pastry onto a clean, lightly floured surface until it forms a rectangle approximately 10x12 inches.

Evenly spread 1.5 tablespoons of Dijon mustard across the surface of the pastry, leaving about a ½ inch border all around.

Layer 6 slices of thinly sliced deli ham evenly over the mustard. Sprinkle 1 cup of grated Gruyère or sharp cheddar cheese on top.

Starting from one long side, carefully roll the pastry tightly into a log shape. Trim any uneven ends.

Wrap the log in plastic wrap and refrigerate for 20 minutes.

Repeat the same process with your second sheet of puff pastry.

Preheat your oven to 375°F (190°C) and prepare your baking sheets lined with parchment paper.

Slice each log into ½ inch thick rounds and place them on the prepared baking sheets.

Bake for 18 minutes or until the pinwheels are puffed and golden brown.

Garnish with fresh parsley and serve warm.