This recipe consists of three of my favorite foods- Puff Pastry, Prosciutto, and Gruyere Cheese. The perfect combo for a mouth watering appetizer. I think you could probably substitute any meat or cheese if you don’t like Prosciutto or Gruyere, but trust me they really are the perfect combo. I doubled this recipe and there was not one pinwheel left over. Bon Appetit!

PROSCIUTTO AND GRUYERE PINWHEELS

INGREDIENTS

1 SHEET PUFF PASTRY THAWED
4 OUNCES THINLY SLICED PROSCIUTTO
2 TABLESPOONS CHOPPED FRESH BASIL
2.5 OUNCES FINELY GRATED GRUYERE CHEESE
1 EGG LIGHTLY BEATEN

DIRECTIONS

UNFOLD PUFF PASTRY ON LIGHTLY FLOURED SURFACE. CUT IN HALF, FORMING INTO TWO 9.5 X 4.75 INCH RECTANGLES. PLACE HALF THE PROSCIUTTO ON ONE RECTANGLE LEAVING A 1/2 INCH BORDER ON ONE OF THE LONG EDGES. SPRINKLE THE BASIL, THEN HALF THE GRUYERE CHEESE, AGAIN LEAVING THE 1/2 INCH BORDER ON THE LONG EDGE. BRUSH THE PLAIN BORDER WITH EGG. ROLL, STARTING WITH THE OPPOSITE EDGE OF THE BORDER. SEAL BORDER EDGE AND ROLL IN PLASTIC WRAP. REPEAT WITH SECOND HALF OF PASTRY. REFRIGERATE FOR 3 HOURS OR UP TO 2 DAYS. ARRANGE 1/2 INCH SLICES ON PREPARED COOKIE SHEET. BRUSH TOPS WITH A LITTLE EGG AND BAKE AT 400 DEGREES FOR 16 MINUTES OR UNTIL LIGHTLY BROWNED. REMOVE FROM PAN AND SERVE WARM.