P***Michael Smith's Parmesan Proscuitto Puff Pastry Pinwheels

By Unblond1

These were very disappointing the first time. They stayed small and were quite tasteless, actually. I cooked them from almost frozen and they were very hard to slice. I'll try the leftovers (let them warm up for 1/2 hour or so before slicing) as a soup crouton topping kind of thing, I think.

Ingredients

• VARIATION:
• 1 package frozen puff pastry, 2 sheets, thawed
• A few spoonfuls of Dijon mustard
• 10 or 12 slices of proscuitto
• 1/2 cup Grana Padano parmesan cheese, grated
• Add chopped fresh thyme and oregano to Dijon before brushing pastry. Use thinly sliced hot or mild Capicolla in place of prosciutto and Asiago in place of parmesan (Michael Bonacini)

Details

Servings 30
Adapted from foodnetwork.ca

Preparation

Step 1

* *Place* the puff pastry sheets on your work surface so the longest edge faces you. *Using* a pastry brush cover each sheet of puff pastry with a thin coating of Dijon mustard. *Add* a single layer of proscuitto, leaving a 1" margin at the edge farthest from you. *Sprinkle* with cheese. *Gently* and tightly roll up the works. *Wrap* well and freeze until ready to cook.

* *Preheat* your oven to 400 degrees. *With* your sharpest knife, *slice* the 'log' into 1/4 to 1/2 inch thick rounds and lay on a parchment or silicon lined baking sheet. The slices may deform a bit, *reform* with your fingers and don’t worry: they’ll look great when they bake! *Leave* some expansion space between the pieces.

* *Brush* lightly with egg wash and *bake* for 10-15 minutes, until puffed and golden brown.