Roll out puff pastry into a rectangle approximately 11" x 16"
2 sheets puff pastry
Spread 2 Tablespoons mustard on each pastry
4 Tablespoons coarse ground mustard
Sprinkle half the grated cheese and half the chopped salami on top of mustard on each pastry
1 cup Hard Salami, 8 ounces Colby Jack cheese
Roll puff pastry into a log
Mix egg with 1 Tablespoon of water. Use a pastry brush to brush along edge of rolled pastry to help seal edge.
1 egg, 1 Tablespoon water
Wrap rolled puff pastry with plastic wrap. Place on a flat surface and refrigerate for at least one hour and up to 24 hours.
Remove from fridge and remove plastic wrap. Slice into ½" pieces and place on a baking sheet lined with parchment paper. Gently reshape each slice into a circle if needed. Discard ends.
Brush tops of pinwheels with egg wash
Bake in a preheated 400 degree oven for 25 minutes