Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. This helps the pinwheels crisp and prevents sticking.

Prepare the spread. In a small bowl, mix the cream cheese and Dijon until smooth. Season with a pinch of salt and pepper. This layer adds moisture and helps the fillings stick.

Roll out the dough. If using puff pastry, lightly flour your surface and roll to a rectangle about 10x12 inches. For crescent dough, press seams together to form a rectangle.

Layer the fillings. Spread a thin, even layer of the cream cheese mixture over the dough, leaving a 1/2-inch border. Lay turkey slices in a single layer, then sprinkle cheese evenly. Add chives if using.

Roll it up tightly. Starting from the long side, roll the dough into a log. Keep it snug so it holds shape. Place seam-side down to seal.

Chill briefly (optional but helpful). Place the log in the freezer for 10 minutes. This firms it up and makes cleaner slices.

Slice into pinwheels. Using a sharp knife, cut into 12–14 rounds about 3/4-inch thick. Place them cut-side up on the baking sheet, leaving space to expand.

Add egg wash and topping. Beat the egg with a splash of water. Brush lightly over the tops and sprinkle with everything bagel seasoning or sesame seeds for crunch.

Bake 14–18 minutes. They’re done when puffed and golden with melted cheese. Rotate the pan halfway through for even browning.

Cool and serve. Let them rest for 5 minutes. This sets the cheese and makes them easier to pick up. Serve warm.