My experiments with puff pastry entertaining continues… this week it’s a blend of ingredients that tastes like a tiny pizza pinwheel. This is certainly a simple one to spin into your regular apero rotation.

Proscuitto Pinwheels

• 1 sheet of puff pastry
• 2 T. Dijon mustard
• 2 T. mayo
• 1 tsp. Italian herbs
• 4 pieces of herby proscuitto
• 1/2 c. shredded Parmesan
• 1 egg

1. Heat oven to 400F.
2. Line baking sheet with parchment paper.
3. Unroll puff pastry into a flat sheet on a large cutting board.
4. Mix together in a small bowl- mustard, mayo, & herbs. Spread onto puff pastry leaving a 1/2 inch border.
5. Top with sheets of prosciutto.
6. Sprinkle with cheese.
7. Roll puff pastry from the small side into a roll. Wrap and refrigerate for about 30 minutes or overnight if needed to prep for the meal ahead of time.
8. Slice roll into 1/2″ pieces. Lay flat on parchment paper-lined baking sheet.
9. Lightly beat egg and brush each piece with a bit of egg wash.
10. Bake 20 minutes until golden brown.