Prosciutto and Gruyere Pinwheels

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READY IN: 19mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine Gruyere and sage in bowl.
  • On lightly floured surface, unfold pastry with short side facing you, and cut in half crosswise.
  • Arrange half of sheet with long side facing you, and brush just the edge of far side with the egg.
  • Arrange half of prosciutto evenly on top of pastry, avoiding egg-washed edge, and top with half of Gruyere mixture.
  • Starting with near side, roll jelly-roll fashion into a log and wrap in wax paper.
  • Repeat procedure with remaining ingredients.
  • Chill, seam-side down, until firm, at least three hours, or up to three days (you can even freeze for several weeks).
  • Preheat oven to 400-degrees and lightly grease 2 baking sheets.
  • Cut logs crosswise into 1/2 inch thick pinwheels and arrange, cut side down, 1 inch apart on sheets.
  • Bake until golden, about 15 minutes.
  • Transfer to rack and cool just slightly; best served while still warm.
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