Prosciutto Pinwheels

By Genebean

Makes about twenty pinwheels

Ingredients

• 1 sheet frozen puff pastry, thawed
• flour for dusting
• Filling
• 4 tablespoons sweet hot mustard (dejon works well)
• 4 ounces Prosciutto, thinly sliced
• 1 cup Parmesan, freshly grated

Preparation

Step 1

Preheat oven to 350 degrees
Dust work surface with flour and roll pastry sheet into a rectangle approximately 11x14 inches. Using a pastry brush, brush excess flour from surface of pastry. Spread mustard evenly over pasty, arrange prosciutto in a flat layer over mustard and sprinkle cheese evenly over all. Staring at long end, roll up pastry jelly-roll style until you reach the middle of the sheet. Roll the other half in the same manner until the two sides meet in the center. ( OR ) continue to roll from one end until you reach the end of the sheet.

Wrap in plastic wrap to keep from unrolling and place in freezer until well chilled, at least 20 minutes. Can be made ahead up to this point and kept frozen for up to three months.

When ready to bake, slice partially thawed roll into 1/2 inch slices and place on a parchment-lined baking sheet, Bake 20-25 minutes or until puffed and golden, Serve warm or at room temp.