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Prosciutto and Gruyère Pinwheels Recipe

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This recipe for Prosciutto and Gruyère Pinwheels is from Mommoo's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup finely grated Gruyère cheese, about 3 ounces
4 tsp finely chopped fresh sage
1 puff pastry sheet, thawed
1 egg, lightly beaten
2 oz thinly sliced prosciutto
Directions:
Directions:
Combine the Gruyère and sage.
Arrange the pastry sheet over a lightly floured surface with the short side facing you.
Halve the sheet crosswise.
Arrange half of the sheet with the long side facing you and brush the edge of the far side with beaten egg.
Arrange half of the prosciutto over the pastry sheet, avoiding the brushed edge, and top with half of the cheese mixture.
Starting with the side facing you, roll jelly roll style into a log and wrap in wax paper.
Repeat with the remaining pastry sheet half.
Wrap the logs tightly in plastic and chill, seam sides down, until firm, for at least 3 hours or up to 3 days.
Cut both logs crosswise into 1/2-inch thick pinwheels.
Arrange cut side down and over lightly greased baking sheets, leaving space between the pinwheels.
Bake at 400º for 14 - 16 minutes, until golden brown.
Transfer to a rack to cool slightly, then serve warm.

 

 

 

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