Preheat oven to 400 degrees. Prepare two baking sheets by lining with parchment paper. Set aside.
Unfold one sheet of puff pastry over a clean counter. Roll out with a rolling pin to smooth out the pastry but do not thin out the pastry. Spread pastry with 1 tablespoon Dijon mustard. Using an offset spatula can help you spread the mustard evenly. Lay 8 slices of ham in an even layer over the mustard, followed by the 6 slices of Swiss cheese.
Starting at one edge of the pastry, tightly roll up the dough and toppings into a log. Slice the log into 4 even quarters, and then slice each quarter into 3 pieces, giving you 12 wheels. Using a serrated knife will make this process mess-free and keep the wheels in tact. Repeat with other sheet of pastry and the rest of the ingredients.
Place pinwheels on prepared baking sheet, cut side up, with 12 pinwheels per baking sheet. Bake until pastry has turned golden brown, about 20-25 minutes. Remove from oven and let cool for 5 minutes.
Transfer to a serving platter and dust the pinwheels with powdered sugar. Place raspberry jam in a ramekin and use a fork to help break up the jam. Serve with the pinwheels.