- 6
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz. thinly sliced prosciutto
- 2 T chopped fresh basil
- 3/4 cup (packed) finely grated Gruyère cheese
- 1 egg, beaten
Preparation
Step 1
Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles. Arrange half of prosciutto on 1 rectangle, leaving 1/2 inch border along 1 long side. Sprinkle prosciutto with half of basil, then top with half of cheese. Brush plain boarder with egg. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic. Repeat with remaining pastry, prosciutto, basil, cheese and egg to form second log. Refrigerate until form, at least 3 hours and up to 2 days.
Position rack in center of oven and preheat to 400˚. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Transfer to racks and cool slightly. Serve warm.