Thaw the puff pastry until pliable, about 30-40 minutes, then roll it out into a rectangle measuring approximately 10x12 inches.

Melt unsalted butter and brush it over the surface of the rolled-out pastry, leaving a ½-inch border.

Layer slices of ham over the mustard-covered pastry, then sprinkle cheddar and Swiss cheeses on top, followed by garlic powder, Italian seasoning, and chives.

Roll the pastry tightly starting from the long edge opposite the clean border, sealing the log with a little water.

Wrap the log in plastic wrap and chill in the refrigerator for at least 20 minutes or up to 24 hours.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Slice the chilled log into ½-inch thick pinwheels and place them cut-side up on the baking sheet.

Beat an egg with water and salt to create an egg wash, and brush it over the tops of each pinwheel.

Bake for 15-18 minutes, watching for a golden-brown color and puffing.

Let the pinwheels cool for 3-5 minutes on the baking sheet before serving warm.