Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface until it’s about 1/8-inch thick. Layer thin slices of ham evenly across the pastry, followed by grated cheddar cheese and a light spread of Dijon mustard.

Starting from one edge, carefully roll the puff pastry into a log shape, keeping the filling intact. Wrap the log in plastic wrap and chill for at least 30 minutes.

Remove the log from the refrigerator and slice it into pinwheels that are about 1-inch thick. Arrange them on a parchment-lined baking sheet.

Brush the tops with an egg wash if desired. Bake the pinwheels for 15-20 minutes or until they are golden and flaky.

Allow to cool slightly before serving. Enjoy the warm pinwheels fresh from the oven.