Thaw puff pastry in the refrigerator overnight, or for 1 hour at room temperature before baking.
Preheat your oven to 400 degrees F.
Unfold your first sheet of puff pastry onto a cutting board or work surface.
Spread half of the mustard (about 1/8 cup) across the puff pastry until you have a thin, even coating.
Layer turkey slices in a line straight down the center of the puff pastry sheet. Overlapping them a bit is fine.
Layer slices of cheese on top of the turkey, again straight down the center of the puff pastry sheets.
Roll the pastry starting at an end parallel to the line of turkey and cheese slices, and roll towards that line. You will roll it all the way up.
Slice your log into 1/2 inch slices, where you’ll see the pinwheel design come together. Place these pinwheels onto your baking sheet.
Repeat the process for the second puff pastry sheet. Feel free to adjust the recipe (remove mustard, add vegan cheese, onions, etc.) if you need to accommodate another diet, or just want to be experimental.
Bake at 400 for 15-20 minutes, until the pastry is golden and the cheese is bubbly.
Let cool on cooling racks and package in a sealed container until ready to eat.
