Thaw puff pastry according to package instructions until pliable but still cold. Lightly flour your work surface and roll out the pastry into a rectangle, approximately 10x12 inches.

Liberally apply melted butter over the pastry while leaving a ½-inch border around the edges. Smear a thin layer of Dijon mustard on top.

Layer thin slices of ham across the mustard-covered pastry, sprinkle cheddar and Swiss cheese, and add garlic powder, Italian seasoning, and fresh chives.

Roll the pastry tightly from the longer edge towards the clean border, pinching the seam to seal. Chill in the refrigerator for 20 minutes.

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

Slice the chilled pastry into ½-inch rounds and arrange them on the baking sheet.

Whisk together the egg, water, and a pinch of salt to create an egg wash. Brush over the top of each pinwheel.

Bake for 15-18 minutes until golden brown and puffed. Watch towards the end for optimal results.

Let cool on a wire rack briefly, then garnish with reserved fresh chives.