Prosciutto And Gruyere Pinwheels

1. 1

   Combine Gruyere and sage in bowl.

2. 2

   On lightly floured surface, unfold pastry with short side facing you, and cut in half crosswise.

3. 3

   Arrange half of sheet with long side facing you, and brush just the edge of far side with the egg.

4. 4

   Arrange half of prosciutto evenly on top of pastry, avoiding egg-washed edge, and top with half of Gruyere mixture.

5. 5

   Starting with near side, roll jelly-roll fashion into a log and wrap in wax paper.

6. 6

   Repeat procedure with remaining ingredients.

7. 7

   Chill, seam-side down, until firm, at least three hours, or up to three days (you can even freeze for several weeks).

8. 8

   Preheat oven to 400-degrees and lightly grease 2 baking sheets.

9. 9

   Cut logs crosswise into 1/2 inch thick pinwheels and arrange, cut side down, 1 inch apart on sheets.

10. 10

    Bake until golden, about 15 minutes.

11. 11

    Transfer to rack and cool just slightly; best served while still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.