Prosciutto and Parmesan Pinwheels
1 (17.5-oz.) package frozen puff
pastry sheets, thawed (2 sheets) 4 tsp. Dijon mustard
5 oz. prosciutto, thinly sliced
5 oz. finely shredded
1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
2. Roll out 1 pastry sheet into a 10x12-inch rectangle on a lightly floured surface. Spread with half of the mustard, and top with half of the prosciutto and half of the Parmesan. Roll up, starting with a long side, then cut with a serrated knife into 1-inch-thick pieces. Arrange pieces on 1 prepared baking sheet. Repeat with remaining pastry sheet, mustard, prosciutto, and Parmesan.
3. Arrange baking sheets in upper and middle thirds of oven; bake, switching positions halfway through, until golden brown, about 20 minutes.
PER SERVING: 473 CAL; 34g FAT (11g SAT); 14g PRO; 28g CARB; 1g FIBER; 794mg SODIUM; 1g SUGARS
“A great tip that worked for me was to refrigerate the uncut roll for about 15 minutes. This gave the dough time to rest and made cutting very easy.” – SHELLY