Prosciutto and Sun Dried Tomato Pinwheels

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 55
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • on a lightly floured surface, carefully roll out thawed puff pastry to a 10 by 15 inch rectangle.
  • cut in half lengthwise.
  • spread a thin layer of the tomatoes on both rectangles, leaving a half inch border around the edges.
  • top with prosciutto strips ans cheeses and season with pepper.
  • starting near the long edge, tightly roll the pieces into two long logs.
  • beat the egg with water and brush the tops of each log with egg wash.
  • press edges to seal closed.
  • transfer logs to baking sheet and freeze 30 minutes until firm.
  • line a large baking sheet with parchment paper.
  • trim the uneven ends from each log.
  • cut on the diagional to 1/4 inch thick slices.
  • set pinwheels 1 inch apart on baking sheets.
  • freeze 30 more minutes.
  • bake on 375 for twenty minutes until lightly golden.
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