Roll out the puff pastry sheet on a lightly floured surface into a rectangular shape.
Layer the ingredients:
If using, spread a thin layer of Dijon mustard over the pastry.
Place the slices of ham evenly across the pastry.
Sprinkle the shredded cheese on top of the ham, spreading it evenly.
Roll the pastry:
Starting from one of the long edges, tightly roll the puff pastry into a log. Seal the edge by pressing gently.
Chill the roll:
Place the rolled pastry in the refrigerator for 10–15 minutes. This makes slicing easier.
Slice into pinwheels:
Using a sharp knife, slice the chilled roll into 1/2-inch thick pieces.
Prepare the pinwheels for baking:
Arrange the slices on the prepared baking sheet, leaving space between each pinwheel.
Beat the egg in a small bowl and brush the tops of the pinwheels with the egg wash. Sprinkle with Italian seasoning or parsley if desired.
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