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Preheat oven to 350°. Grease an 8" x 8" baking pan with cooking spray.
On a lightly floured surface, unroll dough. Separate sheet into 4 rectangles (containing 2 triangles each) and pinch perforations between triangles together to seal. Spread mustard onto each rectangle. Top with ham and cheese. Starting with one short side, roll up each rectangle into a small log. Pinch edges to seal. Cut each roll into 5 to 6 slices. Arrange cut side up in prepared pan.
In a small bowl, whisk butter, parsley, and garlic powder. Brush over pinwheels, then sprinkle poppy seeds on top.
Bake pinwheels until dough is golden brown, 12 to 15 minutes.