Make and share this Prosciutto and Gruyere Pinwheels recipe from Food.com.
Provided by skat5762
Categories < 30 Mins
Time 19m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Combine Gruyere and sage in bowl.
- On lightly floured surface, unfold pastry with short side facing you, and cut in half crosswise.
- Arrange half of sheet with long side facing you, and brush just the edge of far side with the egg.
- Arrange half of prosciutto evenly on top of pastry, avoiding egg-washed edge, and top with half of Gruyere mixture.
- Starting with near side, roll jelly-roll fashion into a log and wrap in wax paper.
- Repeat procedure with remaining ingredients.
- Chill, seam-side down, until firm, at least three hours, or up to three days (you can even freeze for several weeks).
- Preheat oven to 400-degrees and lightly grease 2 baking sheets.
- Cut logs crosswise into 1/2 inch thick pinwheels and arrange, cut side down, 1 inch apart on sheets.
- Bake until golden, about 15 minutes.
- Transfer to rack and cool just slightly; best served while still warm.
Nutrition Facts : Calories 48.9, Fat 3.5, SaturatedFat 1.1, Cholesterol 7.6, Sodium 26.5, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 1.3
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