| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Garden2 |
24 |
servings |
INGREDIENTS
| 2 |
ts |
Frozen puff pastry |
| 1/2 |
lb |
Thinly sliced prosciutto; divided |
| 3 |
oz |
Freshly grated Parmesan cheese; divided |
| 1 |
|
Jar Sweet-hot mustard – (4 oz); divided |
| 1 |
|
Egg; beaten with |
| 2 |
tb |
Water |
INSTRUCTIONS
Thaw puff pastry at room temperature for 20 to 30 minutes. Lightly flour
board and roll out one sheet of pastry to about 12 by 15 inches. Spread
pastry sheet with half of mustard. Top with half of prosciutto, arranged in
single layers. Sprinkle prosciutto with half of Parmesan cheese. Press
cheese down with your fingers or a spatula. Roll pastry into a spiral.
Brush edges with a little water and press to seal. Using a serrated knife,
slice the roll into one-inch pinwheels. Arrange pinwheels on a baking sheet
and compress them with the bottom of a glass or the back of a spatula.
Repeat for the second sheet of puff pastry, then refrigerate pinwheels for
15 minutes. Brush pinwheels with egg wash and bake in a preheated 400
degree oven for ten minutes. Turn and bake another five to ten minutes or
until golden brown. Yields about 2 dozen.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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