In a bowl, stir together the softened cream cheese, Dijon mustard, and chopped parsley until smooth and well blended. Set aside.

Lightly dust your counter with flour. Place one puff pastry sheet on the surface and gently roll it into an even square, just enough to smooth out the seams.

Spoon half of the cream cheese mixture over the pastry, spreading it evenly from edge to edge while leaving a small border.

Cover the surface with half of the ham slices, then sprinkle evenly with half of the shredded cheddar.

Starting at one side, roll the pastry tightly into a log. A snug roll helps keep the pinwheels neat while baking

Assemble the second pastry sheet using the remaining filling, ham, and cheese.

Wrap both logs tightly in plastic wrap and refrigerate for at least 30 minutes. This step makes slicing much easier.

Preheat to 375°F (190°C). Line a baking sheet with parchment paper.

Using a sharp serrated knife, cut each log into ½-inch rounds.

Arrange the pinwheels cut-side up on the baking sheet. Brush with egg wash and bake for 18–20 minutes, until puffed and golden.

Let rest for a few minutes before transferring to a serving platter. Garnish with extra parsley if desired.