Begin by rolling out one sheet of thawed puff pastry into a rectangle, measuring approximately 10x12 inches.

Next, take 1.5 tablespoons of Dijon mustard and spread it evenly across the surface of the puff pastry, leaving a 0.5-inch border along the edges.

Layer 6 slices of thin deli ham evenly on top, followed by 1 cup of grated cheese.

Carefully roll the pastry tightly from the long edge into a log shape, trim the ends, wrap in plastic wrap and refrigerate for about 20 minutes.

Repeat the rolling process with the second sheet of puff pastry and the remaining ingredients, cooling this log as well in the refrigerator for another 20 minutes.

Preheat your oven to 375°F and prepare two baking sheets lined with parchment paper.

After chilling, slice each log into ½-inch thick pieces and arrange them on the prepared baking sheets.

Bake for approximately 18 minutes, or until puffed and golden brown.

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