Prosciutto & Gruyere Pinwheels
- 1 sheet frozen puff pastry
- 1 tablespoon dijon mustard
- 3 ounces thinly sliced prosciutto
- 1 cup shredded gruyere cheese
- 1 egg, beaten
- Defrost both puff pastry sheets according to the directions on the package.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Lay the defrosted puff pastry flat and evenly spread the mustard leaving a ½ inch border on 1 long side of the puff pastry.
- Evenly place the prosciutto on the mustard topped puff pastry.
- Sprinkle the shredded cheese evenly over the prosciutto.
- Brush the beaten egg on the ½ inch border.
- 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.
- Wrap the roll in plastic wrap and place in the fridge for at least 2 hours.
- Take the roll out of the fridge and cut into ½ inch slices.
- 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/
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