Gruyere And Crab Palmiers

• 1 large egg, lightly beaten
• 1 tablespoon mayonnaise
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon prepared horseradish
• 1/4 teaspoon Worcestershire sauce
• 1 can (6 ounces) lump crabmeat, drained
• 4 ounces sliced pancetta, chopped
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1/2 cup shredded Gruyere or Swiss cheese

1. Preheat oven to 400u0b0. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
2. Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of edges. Sprinkle with half the cheese and half the pancetta.
3. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes.
4. Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined
5. . Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
6. Cover and freeze unbaked sliced palmiers on waxed paper-lined
7. until firm. Transfer to freezer containers; close tightly and return to freezer. To use, bake palmiers as directed.

egg, mayonnaise, thyme, mustard, pepper, paprika, horseradish, worcestershire sauce, lump crabmeat, pancetta, pastry, gruyere

Taken from www.tasteofhome.com/recipes/gruyere-and-crab-palmiers/ (may not work)