Monte Cristo Puff Pastry Pinwheels

1. Preheat the oven to 425 degrees.
2. Cover a rimmed baking sheet with parchment paper or a silicone baking mat.
3. Carefully roll out the puff pastry on parchment paper or a silicone mat.
4. If it seems small, lightly and carefully roll it out with a rolling pin, but avoid rolling the edge of the dough. Roll from the center out only so you don’t disturb the layers.
5. Spread a thin layer of Dijon mustard over the whole sheet.
6. Place a thin layer of thinly sliced ham and turkey to cover the sheet.
7. Top with thinly sliced cheese slices.
8. Carefully roll into a log and place on the silicone mat or parchment paper seam side down.
9. Cut the log into about 16 slices. Use a serrated bread knife.
10. Place the slices, not touching, on the prepared baking sheet.
11. Brush with an egg wash if a crisper, shiny finish is desired. Beat the egg with a teaspoon or two of water.
12. OR if a softer crust is what you want, brush each slice with some melted butter.
13. Bake for about 20 minutes or until golden brown.
14. Dust with powdered sugar.
15. Serve warm or at room temperature with raspberry jam or preserves for dipping.

* You can bake the pinwheels in muffin tins sprayed with non-stick cooking spray to help them hold their shape while baking.