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Preheat oven to 400° and line a rectangular baking dish with parchment paper.
Lay out one piece of puff pastry on a lightly floured countertop. Sprinkle top of pastry with flour and roll into ¼" thickness. Divide cheese and salami in half. Add dollops of Boursin all over, leaving a ½" border on all sides. Lay salami evenly all over so it is slightly overlapping, then sprinkle parsley and fontina on top.
Roll up puff pastry tightly and place seam-side down; using a serrated knife, cut into 1" pieces. Place pinwheels cut-side down into prepared baking dish, leaving about ¼" space between each. Repeat with second piece of pastry. Top with additional fontina if desired.
Bake until golden brown, about 15 minutes. Garnish with parsley and serve immediately.