I love these flaky little pinwheels. They are easy to make mostly ahead, which is one of my favorite qualities in a bring along dish.
All you need is:
1 Package (2 sheets) of puff pastry
1 package of proscutto from the fancy meat case
a few pinches of parmesan
The puff pastry needs to sit out on your counter for 30 minutes to thaw a bit. Then just open it up and lay it down flat. Then you smear dijon mustard over it. Next, sprinkle it with parmesan chesse. Finally, lay the slices of proscutto on top. All you have to do it roll it up like a scroll and press the edges together until it sticks and is closed up.
At this point, you can stick it in the freezer (wrapped in plastic wrap) for when company is coming.
When you’re ready to serve them, slice into 1/2 inch rounds. Pop them into an oven that’s been preheated to 375 degrees. Bake them on a baking sheet lined with crumpled tin foil (prevents sticking) for 20-25 minutes, or until they’re as golden as you like them.
Serve these with a side dish of grainy mustard or Dijon. Put them in a dish and cover it with foil until you’re ready to eat them. People will dig them. 🙂