Prosciutto and Gruyere Pastry Pinwheels

1. 1

   Place pastry sheet on work surface.

2. 2

   Cut in half, forming two 9 1/2x4 3/4-inch rectangles.

3. 3

   Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 side.

4. 4

   Sprinkle prosciutto with half of basil, then top with half of cheese.

5. 5

   Brush plain border with egg glaze.

6. 6

   Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.

7. 7

   Wrap in plastic.

8. 8

   Repeat with remaining pastry, prosciutto, basil, cheese, and egg to form second log.

9. 9

   Refrigerate until firm, at least 3 hours and up to 2 days.

10. 10

    Position rack in center of oven and preheat to 400F.

11. 11

    Line 2 large baking sheets with parchment paper.

12. 12

    Cut logs crosswise into 1/2-inch-thick rounds.

13. 13

    Arrange rounds on prepared sheets, spacing 1 inch apart.

14. 14

    Bake 1 sheet at a time until pastries are golden brown, about 16 minutes.

15. 15

    Using metal spatula, transfer pastries to racks and cool slightly.

16. 16

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.