Prosciutto Pinwheels

prosciutto-and-gruyere-pinwheels-140

Prosciutto Pinwheels

  • 1 sheet frozen puff pastry (half of a 17.3-ounce box), thawed
  • 4 ounces thinly sliced prosciutto
  • 2 tablespoons chopped fresh basil
  • 3/4 cup shredded Gruyère (or Swiss) cheese (about 2 ½ ounces)
  • 1 egg, lightly beaten
  1. Spread pastry sheet out on a clean work surface. Cut the sheet in half lengthwise to form two rectangles.
  2. Layer half of the prosciutto over the pastry, leaving a ½-inch border along one of the long sides. Sprinkle with half the cheese and half the basil. Brush the plain border with the egg.
  3. Starting at the opposite end of the plain border, slowly and carefully begin rolling the pastry, jelly-roll style. When finished, gently press to seal the edges. Repeat process with the second pastry sheet. Wrap both rolls in plastic wrap and refrigerate for three hours or up to 2 days.
  4. Preheat oven to 400 degrees F. Prepare two large baking sheets with cooking spray. Remove one roll from the refrigerator. Carefully cut the roll into 1/2-inch thick rounds. Place each round 1-inch apart on a prepared baking sheet. Place sheet in the center of the oven and bake for 16 minutes or until pastries are golden brown and crisp. Repeat process with the second rolls on the other prepared baking sheet.
  5. Remove pinwheels from the pan, allow to cool slightly. Serve warm.

Makes about 30 pinwheels