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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 the sheet into rectangles and pinch together the perforations to seal. Spread mustard onto each rectangle and top with sliced 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. Place cut side up in baking pan.
In a small bowl, whisk together butter, garlic powder, and parsley. Brush over pinwheels, then sprinkle poppy seeds on top.
Bake until the rolls are golden, 12 to 15 minutes.