prosciutto pinwheels
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Ingredients For prosciutto pinwheels
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1 1/4 cups shredded gruyere cheese
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5 tsp. chopped fresh sage leaves
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1 sheet frozen puff pastry, thawed
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1 large egg, lightly beaten
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1 1/2 oz. thinly sliced prosciutto
How To Make prosciutto pinwheels
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1Mix Gruyere cheese and sage in bowl. Arrange pastry sheet, short side facing you, on lightly floured surface; cut into halves crosswise. Put one half sheet with long side facing you; brush edge of far side with the egg.
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2Layer with half the prosciutto and Gruyere cheese mixture, avoiding the egg moistened edge. Roll up jelly roll fashion, shaping into a log. Wrap in waxed paper. Repeat the process with the remaining pastry, prosciutto and cheese mixture. Chill, seam side down, in refrigerator for 3 hours to 3 days or til firm
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3. Preheat oven to 400. Grease 2 large baking sheets. Cut logs crosswise into 1/2 inch slices. Arrange, cut side down, 1 inch apart on baking sheets. Bake in batches, on middle oven rack for 14 to 16 minutes or til golden. Remove to a wire rack to cool slightly. Serve warm. Makes 40 pinwheels.
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