2 cups finely grated Gruyere or Provolone, or mix of both
2/3 cup Dijon mustard
¾ pound thinly sliced prosciutto
2 puff pastry sheets (from one 17 & ¼ oz package frozen puff pastry)
On a lightly floured surface, roll one sheet of puff pastry into a 14 inch square. Brush surface of pastry with half of Dijon mustard. Place half of prosciutto evenly on top of pastry, to within ½ inch of edges. Top with half of the cheese. Roll pastry jelly-roll fashion into a log, pinching seams and tucking under to bottom of log, and wrap in wax paper. Make another roll in same fashion. Chill pastry logs, seam sides down, until firm, at least 3 hours & up to 3 days.
Preheat oven to 425F. Lightly grease 2 large baking sheets. Cut logs crosswise into ½ inch thick pinwheels and arrange, one inch apart on baking sheets. Bake until golden, 10-15 minutes. Transfer to rack and cool slightly. Serve warm. Makes about 40.
An alternate method is to leave off the mustard, and mix fresh chopped sage (about 2-3 tbsp) in with the cheese layer.
Martha
Preheat oven to 425F. Lightly grease 2 large baking sheets. Cut logs crosswise into ½ inch thick pinwheels and arrange, one inch apart on baking sheets. Bake until golden, 10-15 minutes. Transfer to rack and cool slightly. Serve warm. Makes about 40.
An alternate method is to leave off the mustard, and mix fresh chopped sage (about 2-3 tbsp) in with the cheese layer.
Martha
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