Prosciutto And Gruyere Pinwheels

• 3/4 cup finely grated gruyere (about 3 ounces)
• 4 teaspoons chopped fresh sage leaves
• 1 sheet puff pastry, thawed (from one 17 1/4-ounce package frozen puff pastry)
• 1 large egg, beaten lightly
• 2 ounces thinly sliced prosciutto

1. Combine Gruyere and sage in bowl.
2. On lightly floured surface, unfold pastry with short side facing you, and cut in half crosswise.
3. Arrange half of sheet with long side facing you, and brush just the edge of far side with the egg.
4. Arrange half of prosciutto evenly on top of pastry, avoiding egg-washed edge, and top with half of Gruyere mixture.
5. Starting with near side, roll jelly-roll fashion into a log and wrap in wax paper.
6. Repeat procedure with remaining ingredients.
7. Chill, seam-side down, until firm, at least three hours, or up to three days (you can even freeze for several weeks).
8. Preheat oven to 400-degrees and lightly grease 2 baking sheets.
9. Cut logs crosswise into 1/2 inch thick pinwheels and arrange, cut side down, 1 inch apart on sheets.
10. Bake until golden, about 15 minutes.
11. Transfer to rack and cool just slightly; best served while still warm.

gruyere, sage, pastry, egg

Taken from www.food.com/recipe/prosciutto-and-gruyere-pinwheels-105154 (may not work)