Ham and Cheese Pinwheels

INGREDIENTS:

•  2 sheets frozen puff pastry — thawed overnight in the refrigerator
•  3 tablespoons Dijon mustard — divided
•  12 slices thinly-sliced, good-quality deli ham — about 10 ounces
•  2 cups freshly grated gruyere — Swiss, fontina, sharp cheddar, or similar melty cheese (about 5 ounces)
•  Chopped fresh parsley — thyme, or chives (optional, for serving)

INSTRUCTIONS:

1. Lay a large piece of plastic wrap on your counter (I pressed two long sheets together at the edges to create a single larger sheet). Unfold the first sheet of puff pastry in the center of the plastic, then roll it into a 10x12-inch rectangle. Spread with 1 1/2 tablespoons mustard, leaving a 1/2-inch border on all sides. Lay 6 ham slices on top, overlapping as needed. Sprinkle with 1 cup cheese.
2. Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for 20 minutes. Repeat with the second sheet of puff pastry and remaining mustard, ham, and cheese. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
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