Prosciutto Pinwheels

YUM.  This was the perfect appetizer for us before Christmas dinner.  I had three of them without thinking twice.  The recipe calls for Gruyere, but we used Jarlsburg, and it was delicious; use a cheese that you like and that won't break your grocery budget.  You can make these early (even a couple of months early) and just keep them in the freezer until you're ready to slice and bake them.  If you do freeze them for a long time, you might need to allow some time for them to defrost.  They're great.

Prosciutto Pinwheels

3/4 cup (5 oz) Gruyere cheese
4 tsp chopped fresh basil
1 box puff pastry sheets
8 very thin slices of prosciutto
1 beaten egg
Flour

Preheat oven to 400.  Grate cheese and mix with chopped basil.  Lay pastry sheets on a tiny amount of flour.  Line with prosciutto and cover with 1/2 of cheese mix.  Leave one inch on top of the pastry sheet uncovered.  Spread raw egg with brush at the top of the pastry.  Roll pastry into log and wrap withi plastic wrap and then foil.  Repeat with other pastry sheet.  Freeze for several hours to make firm and easier to cut.  Cut log in half-inch slices and arrange cut side down on a greased baking sheet.  Bake in preheated oven for 14 minutes or until golden.