Prosciutto Pinwheels
By: Taylor Davies
Published: Sunday, December 6, 2009 - 1:38am

Ingredients




1 sheet frozen puff pastry, thawed
flour, for dusting
--filling:
4 tablespoons sweet hot mustard
4 ounces prosciutto, thinly sliced
1 cup Parmesan, freshly grated

Preparation

1 Preheat oven to 350F. 2 Dust work surface with four 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 pastry, arrange prosciutto in a flat layer over mustard and sprinkle cheese evenly all over. 3 Starting 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. 4 Place on a baking sheet and set a flat spatula or wooden spoon on each side to keep it from unrolling.  Place in freezer until well chilled, at least 20 minutes. 5 Can be made ahead at this point and kept frozen, tightly wrapped for up to 3 months!) 6 When ready to bake, slice partially thawed roll into 1/2 inch slices and place on a parchment-lined baking sheet. Bake 20 to 25 minutes or until puffed and golden. 7 Serve warm or at room temperature.

About


From the Junior League of Seattle cookbook, "Simply Classic."