Lahvash Pinwheels

1. 1

   Moisten lahvash by placing between 2 sheets damp paper towel and covering with plastic wrap.

2. 2

   Let stand 10 minutes.

3. 3

   Trim lahvash to 14 x 9-inch rectangle; spread with mustard and sun-dried tomatoes; top with layers of arugula and roast beef, seasoning each layer with salt and pepper.

4. 4

   Starting at one long side, roll lahvash tightly to form pinwheel roll.

5. 5

   Wrap tightly in plastic wrap; refrigerate at least 1 hour or overnight.

6. 6

   To serve: trim ends; cut into 24 1/2-inch slices.

No additional tips available.