Thaw the frozen puff pastry either overnight in the refrigerator or at room temperature for about 30 minutes.

Gently roll out the dough on a lightly floured surface to flatten any seams.

Spread a thin layer of Dijon mustard across the pastry surface.

Lay down slices of deli ham covering the pastry edges.

Sprinkle shredded Parmesan cheese on top of the ham.

Roll the pastry from the short end to create a tight log and pinch the edges to seal.

Wrap the rolled pastry log tightly in plastic wrap and chill in the refrigerator for 20-30 minutes.

Slice the roll into ½-inch thick rounds using a serrated knife.

Preheat the oven to 375°F (190°C) and arrange the pinwheels on a baking sheet lined with parchment paper.

Bake for about 15 minutes until golden brown and puffed.

Let cool for a few minutes before serving warm or at room temperature.