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Prosciutto and Pastry Pinwheels Recipe

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This recipe for Prosciutto and Pastry Pinwheels, by , is from The Boyd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jane Boyd

Category:
Category:

Ingredients:  
Ingredients:  
1 sheet frozen puff pastry, thawed
4 oz thinly sliced prosciutto
2 T chopped fresh basil
cup finely grated Gruyere cheese (about 2.5 oz)
1 egg, beaten (for glaze)

Directions:
Directions:
Place the pastry sheet on work surface. Cut in half, forming two 9.5" x 4.75" rectangles. Arrange half of the prosciutto on rectangle, leaving 1/2" border along 1 long side. Sprinkle prosciutto with half of the basil, then top with half of the cheese. Brush plain border with the egg glaze. Starting at the long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edge. Wrap in plastic wrap. Repeat with remaining pastry, prosciutto, basil, cheese and egg to form a second log. Refrigerate until firm, at least 3 hours and up to 2 days.

Position rack in the center of the oven and preheat to 400. Line 2 large baking sheets with parchment. Cut logs crosswise into 1/2" thick rounds and arrange onto baking sheets placing 1" apart. Bake 1 sheet at a time about 16 minutes or until golden brown. Using a metal spatula, transfer to cooling racks and cool slightly. Serve warm.

 

 

 

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