Start by thawing your frozen puff pastry according to package instructions, then roll it out on a floured surface into a rectangle measuring approximately 10"x12".

Brush 1.5 tablespoons of Dijon mustard evenly across the puff pastry, leaving a ½-inch border around the edges.

Layer with 6 slices of deli ham, ensuring they cover the surface without overlapping too much, then sprinkle about 1 cup of grated Gruyère or sharp cheddar cheese over the ham.

Begin rolling the pastry tightly from one edge to the other, forming a log shape, and refrigerate it for 20 minutes.

Repeat with the second sheet of puff pastry following the same steps of brushing with mustard, layering ham, and adding cheese.

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

After chilling, remove the logs from the fridge and slice them into ½-inch thick pinwheels. Arrange the slices on the prepared baking sheets.

Bake for about 18 minutes or until they are puffed and golden brown.

Once baked, let them cool for a few minutes and garnish with freshly chopped parsley before serving.