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Prosciutto and Gruyere Pinwheels<\/p>\nProsciutto and Gruyere Pinwheels<\/p>\n
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3\/4 C. finely grated Gruy\u00e8re (about 3 ounces)<\/p>\n
4 tsp. chopped fresh sage leaves<\/p>\n
1 puff pastry sheet (from one 17 1\/4-ounce package frozen puff pastry sheets), thawed<\/p>\n
1 large egg, beaten lightly<\/p>\n
2 ounces thinly sliced prosciutto<\/p>\n
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In a bowl combine Gruy\u00e8re and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruy\u00e8re mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days. Preheat oven to 400\u00b0F. and lightly grease 2 large baking sheets. Cut logs crosswise into 1\/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Prosciutto and Gruyere Pinwheels 3\/4 C. finely grated Gruy\u00e8re (about 3 ounces) 4 tsp. chopped fresh sage leaves 1 puff pastry sheet (from one 17 1\/4-ounce package frozen puff pastry sheets), thawed 1 large egg, beaten lightly 2 ounces thinly sliced prosciutto In a bowl combine Gruy\u00e8re and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing…<\/p>\n