Thaw puff pastry overnight in the refrigerator. Roll out into a 10x12-inch rectangle.

Spread 1.5 tablespoons of Dijon mustard across the pastry, leaving a 1/2-inch border.

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

Roll the pastry tightly into a log, trim the edges, and wrap in plastic wrap. Chill for 20 minutes.

Repeat with remaining ingredients to make a second log.

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

Slice the chilled log into 1/2-inch rounds and place cut-side up on baking sheets.

Bake the pinwheels for 18 minutes or until golden brown and puffed.

Garnish with freshly chopped parsley and serve warm.