INGREDIENTS
- 1/2 Sheet Puff Pastry
- 1/4 C Gruyere cheese
- 4 sheets of Prosciutto
- 4 basil leaves
- 1 egg plus 1 TBL water for egg wash
STEP BY STEP
- Thaw puff pastry on counter for at least 10 minutes
- Place a single layer of Prosciutto
- Sprinkle with grated Gruyere cheese
- Put on a layer of basil chiffonade
- Egg wash one of the longer sides
- Start rolling from the unwashed side into a tight log
- Seal with the egg-washed side
- Roll in plastic wrap and refrigerate 60 minutes
- Cut into 3/4 inch pinwheels and place on parchment paper
- Bake at 400ยบ for 15 minutes
