Submitted by: Shawn Patterson Baker, AXON CTS
“This recipe has circulated through my social group as the must make and take appetizer during the holiday season. It's very easy to make and it's always a hit with guests. ”
- 1 package frozen puff pastry, 2 sheets, thawed in the refrigerator for several days
- 3 tsp(s) Dijon mustard
- 10-12 slices of prosciutto
- 1/2 cup(s) Grana Padano hard cheese, grated
Preheat your oven to 400 F degrees. Place the puff pastry sheets on your work surface so the longest edge faces you. Roll out into a rectangle to the personal desired thickness.
Using a pastry brush cover each sheet of puff pastry with a thin coating of Dijon mustard. Add a single layer of prosciutto, leaving a 1" margin at the edge farthest from you. Sprinkle with cheese.
Gently and tightly roll up the works. With your sharpest knife, slice the 'log' into 1/2 to 1 inch thick rounds and lay on a parchment or silicon lined baking sheet. The slices may deform a bit, reform with your fingers and don’t worry: they’ll look great when they bake! Leave some expansion space between the pieces.
Bake for 10-15 minutes, until puffed and golden brown.
From a friend via http://www.foodnetwork.ca/recipe/perfectly-pleasant-parmesan-proscuitto-puff-pastry-pinwheels/8662/