Ingredients

14 ounce package all butter puff pastry, thawed if frozen, but still cold
3 ounces thinly sliced prosciutto
3/4 up shredded Fontina cheese
1 egg, beaten with 1-1/2 teaspoons water

Instructions

On a floured work surface, roll rectangle; halve lengthwise. Top the halves with prosciutto and Fontina, leaving 1/2 inch border along the far end of each piece. Season with pepper. Starting at the near edge, tightly roll the halves of pastry into logs. Brush the borders with the egg wash and pinch to seal. Transfer the logs to a large baking sheet and freeze for 30 minutes until firm.

Line 2 large baking sheets with parchment paper. Trim uneven ends from rolls. Cut the log crosswise 1/4 inch thick. Set the pinwheels 2 inches apart on prepared baking sheets. Freeze until firm.

Preheat oven to 375 degrees. Bake the pinwheels for 20 minutes, until golden. Cut the remaining log, then freeze and bake the pinwheels; serve.

MAKE AHEAD: The frozen sliced pinwheels can be transferred to a resealable plastic bag and frozen for up to 1 month.

Appetizer