Prosciutto & Gruyere Pinwheels
 
 
Yield: 16 pinwheels
Ingredients
  • 1 sheet frozen puff pastry
  • 1 tablespoon dijon mustard
  • 3 ounces thinly sliced prosciutto
  • 1 cup shredded gruyere cheese
  • 1 egg, beaten
Directions
  1. Defrost both puff pastry sheets according to the directions on the package.
  2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Lay the defrosted puff pastry flat and evenly spread the mustard leaving a ½ inch border on 1 long side of the puff pastry.
  4. Evenly place the prosciutto on the mustard topped puff pastry.
  5. Sprinkle the shredded cheese evenly over the prosciutto.
  6. Brush the beaten egg on the ½ inch border.
  7. Roll the topped puff pastry up the long way starting at the long edge without the egg, similar to rolling a jelly roll. Make sure the roll is sealed.
  8. Wrap the roll in plastic wrap and place in the fridge for at least 2 hours.
  9. Take the roll out of the fridge and cut into ½ inch slices.
  10. Place the slices on the prepared baking sheet and bake for 10-12 minutes. Cool on a wire rack.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2013/10/29/prosciutto-gruyere-pinwheels/