2 sheets puff pastry (if frozen, thawed)
4 ounces cream cheese, softened
2 tbsp dijon mustard
2 tbsp fresh parsley, finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pepper
8 ounces thinly sliced deli ham
8 ounces shredded cheddar cheese
1 egg, beaten
In a small bowl mix together cream cheese, dijon, parsley, garlic powder, onion powder and pepper. Combine well, set aside.
On a clean, working surface spread out a small amount of flour. On that surface, unroll one of the sheets of puff pastry.
Using the back of a spoon, spread half the cream cheese mixture evenly over the puff pastry sheet, leaving a little space at the edges.
Spread half of the sliced ham over the cream cheese mixture. Spread half the cheddar over the ham. As tightly as you can roll up the puff pastry. Wrap the roll in plastic wrap and place in refrigerator about an hour.
Repeat with second puff pastry.
Preheat oven to 375 degrees.
Lightly spray two large baking sheets with spray oil.
On a cutting board using a serrated knife, cut the rolls into 1/2 inch slices. Place slices on baking sheet leaving a small space between each. Brush egg on top of each pinwheel slice and bake 18-20 minutes until golden brown.
Cool slightly and serve.