Lay one sheet of thawed puff pastry on a large sheet of plastic wrap and roll it into a 10x12-inch rectangle.

Spread 1.5 tablespoons of Dijon mustard evenly over the pastry, leaving a 0.5-inch border.

Arrange 6 slices of deli ham over the mustard, then sprinkle 1 cup of grated cheese on top.

Starting from one long edge, roll the pastry tightly into a log, tucking in the filling as you go. Trim ends and wrap in plastic wrap. Refrigerate for 20 minutes.

Repeat with the second sheet of pastry and remaining ingredients. Preheat oven to 375°F and line baking sheets with parchment paper.

Remove the log from the refrigerator and cut into 1/2-inch slices, placing cut-side up on the baking sheets.

Bake for about 18 minutes until golden brown and puffed. Keep an eye on them to avoid overcooking.

Let cool for a few minutes, then garnish with freshly chopped parsley and serve warm.