Lay one sheet of thawed puff pastry on a clean surface and roll it out into a rectangle measuring about 10x12 inches.

Spread 1.5 tablespoons of Dijon mustard evenly over the puff pastry, leaving a ½-inch border.

Layer 6 slices of deli ham over the mustard, followed by 1 cup of grated cheese.

Starting from one edge, roll the puff pastry tightly to form a log shape. Trim off the uneven ends.

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

Repeat the same process with the remaining puff pastry and ingredients.

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

Cut the chilled logs into ½-inch pinwheels and arrange them cut-side up on the baking sheets.

Bake for about 18 minutes, or until golden brown and flaky.

Remove from the oven, garnish with chopped parsley, and serve warm.