Start by laying one sheet of thawed puff pastry on a clean surface or plastic wrap. Using a rolling pin, roll the pastry into a rectangle measuring approximately 10x12 inches.

Spread 1.5 tablespoons of Dijon mustard evenly across the surface of the rolled pastry, leaving a 1/2-inch border around the edges.

Place six slices of quality deli ham evenly over the mustard, followed by one cup of grated Gruyère or sharp cheddar cheese.

Starting from one long edge of the pastry rectangle, tightly roll the dough into a log shape. Trim the ends of the log for a clean presentation.

Wrap the rolled pastry log tightly in plastic wrap and refrigerate it for 20 minutes.

Repeat steps 1 to 5 with a second sheet of puff pastry, using the remainder of the Dijon mustard, deli ham, and cheese.

While the second log chills, preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.

After chilling, remove the pastry logs from the refrigerator and slice each log into 1/2-inch thick pinwheels.

Place the baking sheets in the preheated oven and bake for 18 minutes or until the pinwheels are puffed and golden brown.

Once baked, remove the ham and cheese pinwheels from the oven and let them cool slightly. Garnish with chopped fresh parsley.