Prosciutto and Gruyere Pinwheels

1. 1

   In a bowl combine Gruyere and sage.

2. 2

   On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise.

3. 3

   Arrange one half of sheet with a long side facing you and brush edge of far side with some egg.

4. 4

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

5. 5

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

6. 6

   make another log in same manner.

7. 7

   Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.

8. 8

   Preheat oven to 400F.

9. 9

   and lightly grease 2 large baking sheets.

10. 10

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

11. 11

    Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes.

12. 12

    Transfer pinwheels to a rack and cool slightly.

13. 13

    Serve pinwheels warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.