Thaw puff pastry in the refrigerator overnight and roll it out into a rectangle measuring approximately 10"x12".

Spread 1.5 tablespoons of Dijon mustard evenly over the rolled-out pastry, leaving a 0.5-inch border.

Layer 6 slices of deli ham evenly over the mustard, followed by 1 cup of shredded cheese on top.

Roll the pastry from the long edge into a tight log, trim the ends, wrap in plastic wrap, and refrigerate for 20 minutes.

Repeat the layering process with the second sheet of puff pastry.

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

Slice the chilled logs into 0.5-inch thick pinwheels and place them cut-side up on the baking sheets.

Bake for 18 minutes or until golden brown and puffy.

Garnish with freshly chopped parsley and serve warm.