Preheat your oven to 400°F (200°C).

On a floured surface, roll out your puff pastry to a rectangle, about 1/8-inch thick. Spread a thin layer of Dijon mustard.

Layer your choice of ham and sharp cheddar cheese across the mustard-coated pastry, leaving a small border around the edges.

Carefully roll the pastry tightly from one end to the other, creating a log-shaped cylinder. Chill in the refrigerator for at least 30 minutes.

After chilling, slice the log into 1-inch thick pinwheels.

Place the sliced pinwheels on a baking sheet lined with parchment paper.

If desired, whisk an egg and brush it over the tops of the pinwheels.

Bake the pinwheels for 15-20 minutes or until golden brown.

Let them cool slightly on a wire rack before serving.