Begin by rolling out your thawed puff pastry on a clean surface lined with plastic wrap, aiming for a rectangle measuring approximately 10x12 inches.

Evenly spread 1.5 tablespoons of Dijon mustard across the surface of the rolled-out pastry, avoiding the edges.

Overlay six slices of deli ham on the mustard-covered pastry, slightly overlapping, then sprinkle 1 cup of Gruyère or sharp cheddar cheese on top.

Carefully roll the pastry tightly into a log, trim the ends, wrap in plastic wrap and refrigerate for 20 minutes.

If you have a second sheet of puff pastry, repeat the process for consistency in taste and presentation.

Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.

Once chilled, slice the logs into ½-inch pieces, arrange cut-side up on baking sheets, allowing space between each.

Bake in the preheated oven for about 18 minutes, or until golden brown and puffy.

Remove from oven, let cool slightly, and sprinkle chopped parsley on top before serving.