Prosciutto, Chèvre, and Puff Pastry Pinwheels

These are easy, make ahead and good! I love that the rolls can be frozen raw, defrosted overnight and voila, an ala minute appetizer or accompaniment for a salad course or even as a brunch side with mimosas. I’ve enjoyed them for years!

Ingredients

1 sheet frozen puff pastry thawed

4 ounces thinly sliced prosciutto

2 T. fresh basil

4 ounces goat’s cheese crumbles

1 egg beaten

Preparation

Place pastry sheet on a large cutting board or work surface of choice and cut in half forming two 9 ½ x 4 ¾ rectangles.

Arrange half of the prosciutto, basil and cheese on each leaving ½

inch border on the long side.

Brush the plain borders with the beaten egg.

Starting at the long side opposite of the border roll the pastry into a jelly-roll pressing gently to seal.

Wrap in plastic and refrigerate until firm for at least 6 hours and up to 3 days.

Place oven rack in center and pre-heat oven to 400 degrees.

Line 2 baking sheets with parchment paper and cut logs into ½ inches pieces.

Arrange rounds spacing 1 inch apart.

Bake until golden brown for 15-20 minutes.

Cool slightly and serve warm