Prosciutto And Sun Dried Tomato Pinwheels

1. 1

   on a lightly floured surface, carefully roll out thawed puff pastry to a 10 by 15 inch rectangle.

2. 2

   cut in half lengthwise.

3. 3

   spread a thin layer of the tomatoes on both rectangles, leaving a half inch border around the edges.

4. 4

   top with prosciutto strips ans cheeses and season with pepper.

5. 5

   starting near the long edge, tightly roll the pieces into two long logs.

6. 6

   beat the egg with water and brush the tops of each log with egg wash.

7. 7

   press edges to seal closed.

8. 8

   transfer logs to baking sheet and freeze 30 minutes until firm.

9. 9

   line a large baking sheet with parchment paper.

10. 10

    trim the uneven ends from each log.

11. 11

    cut on the diagional to 1/4 inch thick slices.

12. 12

    set pinwheels 1 inch apart on baking sheets.

13. 13

    freeze 30 more minutes.

14. 14

    bake on 375 for twenty minutes until lightly golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.